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 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...

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...

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 have been reading my dad’s book Gastronomic Judaism and Culinary Midrash, and it has me thinking a lot about kashrut, Jewish dietary...

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

All right...here it is. A recipe to earn the name of this blog. Traditionally, the Rosh Hashanah—Jewish New Year—table includes a fish or...

Stuffed cabbage is one of those heritage dishes that all manner of Slavs and Ashkenazi Jews make as soon as the weather cools and cabbage...

The Rosh Hashanah—Jewish New Year—table is full of symbolism. Apples and honey are the classic Ashkenazi foods eaten to usher in a good...

Red braised recipes—particularly cuts of fatty pork, like pork belly—are common in many regions of China. They require long cooking times...

I always tell my students to avoid making broad generalizations, but I'm going to make this one anyway: American Jews love Chinese food....

Inihaw na Liempo is Filipino pork belly barbecue. And to me, shishkabob, or shashlik, is anything grilled on a stick. These inihaw na...

This hybrid recipe of Korean spiced chicken (dak) and Hungarian Chicken Paprikash is a celebration of the beauteous capsicum.