New on the shelf: When we leave home, even when we make that decision willingly and voluntarily, there is still a connection to the place we left behind. And there’s nothing like food to reawaken those memories and that unique sense of longing.
What a Load of Kreplach!
Kreplach are small dumplings made with minced meat, chopped vegetables, and often a layer of cabbage leaf… and no one likes them! So why do we eat these little dumplings each Sukkot? Where did the tradition come from? And is it really important enough to ruin our chicken soup for?
Judith Montefiore on How to Cook Like a Proper Jewish Lady
The name Judith Montefiore is probably not famous enough in Israel. A brief search of the National Library archives revealed that not only was she an equal partner in her husband’s charitable endeavors, but she was also likely the anonymous editor of the first Jewish cookbook published in England…
Is Fish and Chips a Jewish Delicacy?
The little-known Jewish connections to a few of the world’s favorite foods
Kosher Pork Chops and Crypto-Jewish Identity
In Genie Milgrom’s family, hidden Jewish identity was preserved for generations in the food they ate
The Jewish Stew Made of Anything but the Kitchen Sink
With very few fresh ingredients at their disposal, the Jews created a plethora of dishes that took full advantage of the limited components that were available.
