The funny thing is that gefilte fish didn’t start out as a Jewish food. The first mention of gefuelten hechden (stuffed pike) comes from a 700-year-old, non-Jewish, ...

For Roden, Jewish food was the dishes her grandparents had brought to Egypt from Constantinople and Aleppo at the turn of the 20th century: kibbeh and little meat and spinach pies and a chicken ...

Pastrami, schnitzel, gefilte fish: Jewish food isn't often known as plant-based. But there is a long tradition of Ashkenazi Jewish vegetarianism – one a new crop of chefs is reviving.

Matthew Goodman, the Forward’s longtime Food Maven, this month released his first book: ‘Jewish Food: The World at Table’ (HarperCollins). The following is an excerpt from its introduction ...

Jewish food gets a trendy millennial makeover Forget gefilte fish - it's about shelf-stable latkes, artisanal halva, and spices It kicked off when 136-year-old brand Manischewitz debuted a makeover ...

Jewish cuisine is difficult to define as one entity. As a people who've been uprooted time and again, the Jewish diaspora has meant that there are a multitude of regional food styles: from the ...