Rest in Peace, Kosher Parmigiano

By Rossella Tercatin

FOOD: You can’t find a single piece of kosher Parmigiano-Reggiano anywhere in the world, since the only family-owned manufacturer retired and closed up shop.Read More

Can Jezebel Succeed as Kosher Hot Spot?

By Rebecca Flint Marx

New York’s newest hip kosher restaurant is far from the first eatery to try to succeed at being ‘coincidentally kosher.’ But has SoHo’s Jezebel broken the mold?Read More

Rosh Hashanah, Indian Style

By Shulie Madnick

FOOD: For Indian Jews, Rosh Hashanah dinner always featured luxurious lamb biryani, made with curry, saffron rice, nuts, raisins, and crispy onions.Read More

Bubbling Up Across Holy Land

By Jamie Levin and Sarah Treleaven

FOOD: More Israelis than ever are quenching their thirst with micreobrew beers. Many of them were inspired by a pioneering Palestinian brewer.Read More

Bite Your Tongue!

By Leah Koenig

Tongue is staging a comeback, particularly on the menus of Jewish restaurants that are trying to give traditional Ashkenazi fare a fresh take.Read More

Haimish to Haute in New York

By Adeena Sussman

Matzo ball soup in Nolita or kreplach in the new Kutsher’s in Tribeca? Stop rubbing your eyes: Jewish food is indeed having its New York moment in the limelight.Read More

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