Kimchi and Kishke

It has been quite some time since I last updated the blog. Now I finally have some breathing room after an extremely busy year of being...

It has been roughly nine months since my last post. In that time, I finished my dissertation, earned my PhD, and started a new job as a...

This recipe for roasted squash is inspired by a few of the root vegetable & squash recipes from Meera Sodha's cookbook, Fresh India. I...

Chicago: November, 2014. The scent of caraway-seasoned duck and braised cabbage fills our small Uptown apartment, around the corner from...

It has been quite some time—nearly four months!—since I last posted something to Kimchi and Kishke. The reason? I have been working like...

It has been months since I last posted, and it has been quite a time! For the past two months, I was out doing research in California. A...

Charoset is one of those Jewish foods with a very specific utility, and it is a shame that we do not eat it more often. It is a chutney...

On this day last year, I was at a Cambodian-style crawfish boil at Kitty Cohen's, one of my favorite Austin bars with a real Boogie...

Last week was a rough week in Texas. We had a major snowstorm and days of sub-freezing weather that resulted in ERCOT—the poorly named...

This recipe is inspired by similar recipes for labneh cheesecakes in Bottom of the Pot by Naz Deravian and Falastin by Sami Tamimi. My...

This year has been difficult, to say the least. I have been a kind of intense home cook for a while, but it was during quarantine that I...

Every Friday night, I test a new sheet pan roasted chicken recipe.I was really missing the mark the past few weeks, but last night I...

We are halfway through spooky season, and I have been going hard at watching a new horror movie every evening until Halloween. As I...

When I lived in Chicago, walking up to the historically-Swedish Andersonville neighborhood for glögg was one of the few things that got...

Most of the recipes on my blog are focused on what I call "American diasporic cuisine," mainly Jewish, with a nice smattering of Chinese...

I write a lot about the Jewish heritage foods that I grew up eating, the recipes that my mother had to follow Bobe around to collect, the...

I don't know why matzo brei is so delicious, but it is. It's one of those dishes that is delicious with all sorts of flavors. My mother...

This salad is quite simple but really lovely for the fall/harvest season. It would make a great addition to a Sukkot dinner, and would...

Even though I was vegetarian for almost ten years, discovering my gluten allergy was probably the most difficult rupture between my diet...