Food

Do you ever have those nights when it seems there’s “nothing in the house to cook,” but everyone is starving? Before you reach for the...

By Jesse Bernstein and David Rullo When it was first introduced in 2016, the Impossible Burger was embraced by vegetarians and the Jewish community alike. Suddenly...

As winter becomes entrenched in earnest, I am constantly devising ways to stay warm and lift my mood. One way is through hosting —...

I had a quantity of mashed potatoes leftover from a weekend meal. I was loathe to waste them but, as I have written before,...

When Brett Frankel couldn’t find a bagel he liked in town, he made his own. That four-year journey took him from experimenting in his...

Leftovers are not a popular dinner option. And I can see why. One could certainly make the argument that if there is a lot left...

Zagafen, David Magerman’s newest kosher restaurant, will no longer be serving food under a cholov Yisroel designation, according to Magerman. The restaurant asked the Orthodox...

Turnips have a bad rap. If you are anything like me, you may have traumatic memories of turnips as a watery, smelly, soggy mash...

Winter salad sounds like a contradiction — a chilling throwback to summer at the coldest time of year. But a winter salad is far...

By Rachel Myerson This article originally appeared on The Nosher. The 2010s saw chickpeas rise to fame in the manner that God always intended. The king of...