Southern Seder

A Passover menu with Southern flair.

Naked Gefilte

A photo essay showing the Passover fish dish made from scratch. (By Brooke Russell and Meredith Arthur)

Is Carob Really Healthier than Chocolate?

Stand by for a ’70s hippie flashback. (By Jason Horn)

Don't Call It a Deli

An interview with the young heirs of Lower East Side institution Russ & Daughters. (By Amy Keyishian)

My Bubbe, Your Bubbe

One Jewish grandmother dispenses Hanukkah recipes and wisdom. (By Jane Goldman)

What's the Difference Between Lox and Gravlax?

It’s in the cure. (By Roxanne Webber)

California Roll, Dragon Roll, Nematode Roll?

Fish, both wild and farmed, contain parasites. They’re gross but easy to get rid of. (By Jasmine Pahl)

Hosting Your First Passover

Because your ancestors had it harder than you, so honor them.

Make Your Own Corned Beef and Cabbage

We’re all Irish once a year.

Everything’s been coming up kugel lately. Kugel (literally “potato pudding”) is sort of a baked potato pancake. Its ingredients are simple: grated (using hand or meat grinder, never a food processor) potato... (By Jim Leff)

Traditional Jewish laws of kosher require the separation of meat and dairy, so there is a tradition of kosher households having all-dairy meals, with no meat or meat products–just delicious things like cheese blintzes, cold... (By C. Thi Nguyen)

An ethical debate within American Judaism may refine what’s understood when a food is declared kosher. (By James Norton)

Latkes are a traditional Jewish holiday dish, fortunately available year ‘round. They’re fried pancakes made from grated potato, eggs, and often onion. Hot and crisp from the frying pan, they’re great topped... (By C. Thi Nguyen)

Why read the crappiest food writing around when you can read our snarky summaries of said crappy writing instead? (By James Norton)

Full texts free for the clicking. (By Caitlin McGrath)