Perhaps I Have Learned Nothing

Nandita Godbole, Atlanta Jewish Times, 09/19/2017

Nandita Godbole is an Indian origin food writer and cookbook author, living in Roswell for nearly 12 years now. She was raised Hindu but has Jewish roots as well. In her upcoming book, "Not For You: Family Narratives of Denial & Comfort Foods", she discusses some of the influences of a mixed faith marriage in the early and mid 20th century, in rural India, on a young family, and how some of the hurt was perpetuated through time.

Beyond the Bagel: 6 Jewish Foods You Need to Try

Devorah Lev-Tov, Tasting Table, 09/18/2017

From gefilte fish to the mufletta, Jewish cuisine is as varied as the many countries Jews have lived in

How A Mumbai Cook Prepares For Rosh Hashanah

Shulie Madnick, Forward, 09/17/2017

On the morning of Rosh Hashanah Eve 2016, I met Sharona Hayeems, a local Indian Jewish caterer, at her home in Dadar, a neighborhood in Mumbai where some of the remaining 4,500 Indian Jews in India still live. I was there to spend some time watching her cook for Rosh Hashanah. Read more:

Manhattan’s Only Vineyard Is Run By This 89-Year-Old Iraqi Jew

David I. Klien, The Jewish Week Media Group, 09/04/2017

Latif Jiji looks over this year’s crop at Chateau Latif with an expression of satisfaction.

Prison-to-Table Cuisine

Dana Kessler, Tablet, 08/01/2017

Bino Gabso, better known as Dr. Shakshuka, has the prescription for what ails Tel Aviv’s fast food customers: a recipe he perfected behind bars

Jewish Sephardi Wedding Recipes and Traditions

Marcia Weingarten, Jewish&, 07/13/2017

A recipe for masapan (marzipan) and details on Sephardi wedding customs.

How a Korean-Jewish entrepreneur uses food to empower immigrants

Josefin Dolsten, Jewish Telegraphic Agency, 07/10/2017

Several times a month Jeanette Chawki welcomes a handful of strangers into her Brooklyn home. There, the visitors learn about life in her native Lebanon, talk about their own backgrounds, and eat food — lots of it.

How a Chinese-Jewish chef finds inspiration on a North Dakota farm

Gabe Friedman, Jewish Telegraphic Agency, 07/07/2017

Not much could have prepared Molly Yeh for moving from New York City to Grand Forks, North Dakota — a city of a little over 50,000 residents near the state’s eastern border with Minnesota.

Vancouver's Chosen Food Supper Club serves up a world of Jewish cuisine

Gali Johnson, Straight, 06/21/2017

Michael Schwartz learned about his family’s history and culture in part through the food of his grandmother, who, as a teen, fled the Holocaust.

The lost tribe of Mumbai: How the city absorbed the Bene Israelis

Kunal Vijayakar, Hindustan Times, 04/07/2016

The spicing up of Jewish cuisine

Dhanya Samuel, Indian Link, 04/05/2016

A Recipe for Glamorous Global Purim Cocktails

Marcella White Campbell, Jewish&, 03/16/2016

Want the secret recipe to the perfect global Jewish cocktails? Read on. After all, the story of Purim is, in part, a story about “passing” — hiding your identity because it is disadvantageous or even deadly to be who you really are.

Sephardic Cookies for Purim

Marcia Weingarten, My Jewish Learning, 03/14/2016

Purim is right around the corner! Many communities exchange mishloach manot (Hebrew: sending of portions). In our Ladino community, I’ve always heard it referred to as Platikos di Purim (Purim plates).

Soul Food Shabbat: How to Celebrate Black History Month with a Jewish Twist

Aly Miller, The Nosher, 02/24/2016

Culinary historian and Jewish educator, Michael Twitty, calls his way of cooking Jewish food “Afro-Ashkefardi,” a cuisine that reflects his love of being both African American and Jewish.

His Paula Deen takedown went viral. But this food scholar isn't done yet.

Michaele Weissman, Washington Post, 02/16/2016

Twitty’s embrace of all the various parts of himself — African, African American, European, black, white, gay, Jewish — sometimes raises hackles, as does his habit of speaking his mind.

Give Your Hanukkah Rugelach a Chinese Spin

Jake Cohen, Saveur, 12/02/2015

Far East flavors make these Jewish pastries exciting again. Classic sweet rugelach get a Chinese twist with a filling of chestnuts, goji berries, and Chinese five-spice powder.

Eating Greek at Hanukkah

The Be'chol Lashon Staff, My Jewish Learning, 11/16/2015

Eating Greek at Hanukkah might seem like a contradiction but on the flip side of this dichotomy are centuries during which Greek-Jewish flourished with Jews living and thriving in Greece. And the Jewish food of Greece can add so much to Hanukkah celebrations.

At Timna, the Middle East Visits the East Village

Ligaya Mishan, New York Times, 10/22/2015

Timna refers to both a city in the ancient Yemeni kingdom of Qataban, on the frankincense route, and a valley in southern Israel once home, it is believed, to King Solomon’s mines. The chef, Nir Mesika, has his own strands of history in the region: He grew up in Israel and can trace his ancestry to Egypt and Morocco.