Matzo is one of the homey, subtle (OK, bland) pleasures of Jewish cuisine. (By Sarah Perry)

At Roslyn’s Landmark Diner. (By Mark Hokoda)

How do you like your matzo balls? Light and floaty, or dense and sinky? (By Miriam Wolf)

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

Kreplach soup at Solley’s in Sherman Oaks has excellent dumplings of good thick dough filled with well-spiced beef, says bglicklich. (By Cicely Wedgeworth)

Fresh ingredients add spark to familiar Jewish and Middle Eastern faves. (By Roxanne Webber)

From schmaltz to shortening. (By Aida Mollenkamp)

Just what the doctor ordered: the knockout Mexican chicken soup at El Maguey y La Tuna. It’s a bowl of deeply flavorful, slightly spicy broth with a huge chicken leg in it. “This soup could kick the crap out of a... (By C. Thi Nguyen)

Yemenite rarities and deli favorites in Park Slope. (By Mark Hokoda)

The cookbook Seduced by Bacon is now in its third printing in a little over four months, and author Joanna Pruess chalks it up to the fact that people just adore the pork product. She shares some tips on bacon makin’ here. (By Christy Harrison)

The votes for best deli categories are in. (By C. Thi Nguyen)