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.
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
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.