“I’ll Have What She’s Having,” a traveling exhibit on the Jewish delicatessen, looks back at a vibrant institution fueled by immigration and irresistible food.
Scaled for a smaller crowd and easy enough for weeknights, these festive Passover recipes will become part of your regular rotation.
He set out to create an ice cream substitute for people who keep kosher. He created a phenomenon, also loved by vegans, diabetics and people with milk allergies.
Young observant Jews are stretching the boundaries of traditional cuisine.
The accountant Kenneth M. Horwitz’s “Deep Flavors” celebrates a lifetime of recipes.
In a new book, the writer and illustrator Ben Katchor celebrates the places that have fed New York’s craving for blintzes, matzo brei and other delicacies.