Sign up for the Yiddish Brief, a bissel of all things Yiddish, brought to you weekly by our Forverts editor Rukhl Schaechter. Would you like to share a memory, recipe ...

People who want to learn more about Yiddish culture can now sign up for several online courses at YIVO. The classes will be taught in English. In the course “Seasons in Yiddish Song,” the Yiddish ...

Often referred to as "the godmother of Jewish cooking," award-winning author and food writer Joan Nathan recently released her 12th cookbook, "My Life in Recipes: Food, Family, and Memories" (Knopf).

Chef Jacob Portman’s love of cooking stemmed from a dietary necessity. Portman grew up in a modern Jewish Orthodox community in Columbus, Ohio, where he and his family kept kosher. Due to not being ...

The award-winning author is the featured guest for the Milton “Mickey” Kramer Scholar-in-Residence program at the Congregation Beth El in Norfolk. She has written 12 cookbooks, including “Jewish ...

Culinary Judaics Academy (CJA), founded by chef-educator Danny Corsun, is a master class-styled platform of high-level video content with associated written curriculum that uses the art of cooking to ...

No book has informed my Jewish cooking more than Joan Nathan’s “Jewish Holiday Kitchen.” Her recipe inspires my matzoh ball recipe here in “Koshersoul.” I prefer schmaltz to vegetable oil, but if you ...

Lox, brisket, shawarma, whitefish salad — you might be wondering how these foods fit into a vegetarian cookbook. In “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine,” Micah Siva, a Bay ...

Hanukkah is coming – the first night is Dec. 25 – and I’m thumbing through my Joyce Goldstein collection for inspiration. Crostini di Spuma di Tonno, Zuppa di Pesce Passato, Dolce di Tagliatelle.

Sweet elements, such as apples dipped in honey or pomegranate sauce added to noodle soup, are featured throughout this menu.