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?
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…
The little-known Jewish connections to a few of the world’s favorite foods
In Genie Milgrom’s family, hidden Jewish identity was preserved for generations in the food they ate
