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Get book recommendations every week, along with the latest news and features!

Browse: Food

A Sweet New Year
"For me, someone whose upbringing always felt a little bit Jew-ish, as opposed to really Jewish, food is where I have always felt most connected to my people and my history." Stacey Ballis

Why Do They Call It Fasting When It Goes SO SLOW?
"So why, you might ask, does someone who does not think of herself as observant and does not attend temple services AND has a passionate obsession with food choose to fast every year?" Stacey Ballis

The Good, the Bad, and the Delicious
"As a novelist, who happens to be a plus-sized Jewish woman, I am often asked to speak with gatherings of Jewish women about my work, which often features Jewish plus-sized women… It is important to me, in a world where the heroines of books are significantly petite gentile girls, to show women like me, women like my friends and family, in my books." Stacey Ballis

The Allure of Kosher Food for the Holidays
"Increasing numbers of American Jews, however, do not consider the kosher diet a divine commandment but an expression of Jewish identity, a mark of membership in the tribe. As such, it is a moving target." Sue Fishkoff

Getting Close to Your Food Is Harder When Meat Is Involved
"The first time I had my hands inside a still-warm turkey, I wondered just how far I was willing to take this business of getting up close and personal with my food." Sue Fishkoff

Making Kosher Food Is an All-Night Affair
"The most fascinating work of kosher food manufacturing takes place in the middle of the night. That’s when factories shut down their lines for koshering, when ovens are blasted with blowtorches and boiling water is run through miles of pipes and in and out of huge stainless steel vats." Sue Fishkoff

Jerusalem, 1995-1996: Eating Standing Up
"My book Eating Standing Up started life as a weekly column for the Jerusalem local magazine Kol Ha’ir in 1995. The concept was simple, and is clearly evident in the title: to review each week one of Jerusalem’s hundreds of fast food joints — sandwiches, burgers, pizzas, shwarmas, humus places — and the jewel in the crown: falafel." Asaf Gavron

What Is a "Jewish Bakery"?
"Not too long ago, during a radio interview centered on Inside the Jewish Bakery, the host asked me, "What is a Jewish bakery?" I have to confess, I was stunned: no one had ever asked me that question, nor, indeed, had I ever asked it of myself." Stanley Ginsberg

Sweet and Sour
"In my grandparents' homes, as in the shtetlach from whence they came, the food was sweet and sour—just as life itself was sweet and sour. For me, a grandchild of immigrants growing up between two worlds in 1950's America, sweet and sour came to symbolize both the contrasts and convergences of my multifaceted existence." Stanley Ginsberg

From Scratch
"One of my pet peeves is the veritable deluge of prepared foods and 'meal assembly' emporia that has overtaken America and seem to be spreading like a stain across the rest of the world. Walk into any store selling food, and there they sit—ready-to-heat main courses and side of every imaginable ethnicity and ingredient, indistinguishable, or so the labels claim, from home-cooked (and, of course, priced at a hefty premium over the cost of the ingredients themselves.)" Stanley Ginsberg

Unraveling the Mystery of Jewish Food
"Understanding food is my job, and the better my understanding the more clearly I can communicate the power of food through the recipes I write." June Hersh

A Picture-Perfect Day
"I am not Martha Stewart, and I don’t have a staff of twenty to help me prepare a dish or stage a photo. But I didn’t need her perks on a sunny August day when I was preparing to photograph my food for The Kosher Carnivore, my second book." June Hersh

Settling a Debate in an NYC Cab
"Grab your dictionary and you’ll find that spatchcock is a method of splitting (butterflying) a chicken. It’s a fun word, which you can use to impress your friends or win at Scrabble." June Hersh

My Culinary Journey
"I am now a veritable walking encyclopedia of bits of information about kosher cuts of meat. Invite me to a dinner party and I will regale you with cooking tips, wine suggestions and cookware advice." June Hersh

Passover for Non-Bolivians
"By now, most people have heard of quinoa, the superfood. With plenty of fiber, protein and vitamins it sounds like a super idea. The problem arises when the time comes to actually prepare this somewhat unfamiliar item and poses a special problem during the upcoming holiday of Passover." Aviva Kanoff

This Passover, Play With Your Food
"This year, you won’t have to bribe your kids to eat their vegetables." Aviva Kanoff

One Egg Is a Fortune
"One Egg Is A Fortune is a collection of recipes and stories from fifty prominent Jewish people from around the world. It was compiled by two Australian Jewish women... To entice you, we’d like to share a recipe from the book – from Australia comes a beautiful recipe for slip pancakes from artist Judy Cassab." Judy Kempler and Pnina Jacobson

Why Self-Publish?
Blazing Hot Wing Sauce with Beer. Judy Kempler and Pnina Jacobson

Rising to the Top
"Food has always been central to Jewish life – it holds both biblical and historical significance and often reflects our Jewish heritage. One Egg Is A Fortune shows that food is a great equaliser and, while considered a "Jewish" cookbook, appeals to the broader community all over. That being said, with thousands of books published annually, it's sometimes difficult to rise to the top." Judy Kempler and Pnina Jacobson

Chocolate Chip Cookies: CCC? Sisisi!
My Famous Chocolate Chip Cookie Recipe. Levana Kirschenbaum