Apr 13, 2014 — Plain, dry matzo tends to have a reputation for tastelessness. But Dan Pashman, host of the food podcast and blog The Sporkful, argues that the crunchy cracker is a culinary marvel.
Feb 22, 2014 — A stewed dish cooked very low and slow, cholent has roots in the Jewish Sabbath. This ancient stew directly inspired the Crock-Pot - and maybe the French cassoulet and Boston baked beans as well.
Dec 31, 2013 — Michael Zusman used to be a lawyer, specializing in suing financial companies. The work literally started making him sick. Then he stumbled into baking. His new cookbook promises that you can make your own pastrami, pickles and bagels better than you can buy at your local deli.
Mar 28, 2013 — Smoked salmon pastrami may sound heretical, but owners of a revisionist Jewish deli in Washington, D.C., say it's all part of a revival of traditional Jewish cuisine.
Mar 1, 2013 — When it opened, its name alone made it different, advertising the shared ownership of the family's daughters, instead of sons. Today, the shop, which specializes in smoked fish, continues to thrive.