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Eating Light on Passover
One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzo meal and meat, lots and lots of… Read more
Bagels: Cuisine and Culture
More than just a piece of dough that’s boiled and then baked, the bagel has a special place in Jewish culture, history and even humor.
Cholent 101
Because cooking is religiously banned on Shabbat, every Jewish culture has developed a traditional stew that’s simmered overnight on Friday to provide a hot meal on the day of rest…. Read more
Great holiday gift: The Pineapple
There is always the problem of what to bring as a hostess gift when you’ve been invited to share a yontif meal with friends. I bring wine and fruit. My favorite fruit of choice is the pineapple.
Kosher Stamford: New York’s Fairway to open in November
By Cindy Mindell The buzz started a year ago, when rumors of a new gourmet supermarket seeped into Jewish blogs and e-newsletters. But the talk wasn’t about a market known… Read more
Kosher renaissance in greater Hartford
By Cindy Mindell The advent of a new kosher restaurant would be noteworthy enough in a Jewish community the size of greater Hartford; just under 35,000 were counted by the… Read more
Beyond meat and milk: Jewish eating through the ages up for discussion in Fairfield
By Cindy Mindell FAIRFIELD – Prof. David Kraemer, author of “Jewish Eating and Identity through the Ages” (Routledge, 2007), will discuss his research into the history of Jewish eating practices… Read more
Sephardic Food Customs
Sephardic Food Customs By Sybil Kaplan Food customs differ among Jews whose ancestors came from Spain and Portugal, the Mediterranean area and those who came from primarily Moslem Arab countries…. Read more
