Kimchi and Kishke

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...

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...

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

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

Growing up, the only type of Chinese food my parents cooked was a meat (or tofu) and vegetable stir fry, using whatever veggies we...

I had an ex-boyfriend who fancied himself a gourmand but was one of the pickiest, fussiest eaters I have met in my time. Everything had...

Sierra Tishgart’s noodle kugel. Picture by Paul Quitoriano. From The New York Times, "A Surprisingly Sweet Noodle Dish for the Holidays"...