Kimchi and Kishke

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...

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...

I was so excited when I finally got my non-Jewish husband to like a kasha dish. Surprisingly, it was not kasha varnishkes—a classic kasha...

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 read culinary histories and cook my way across the world in the COVID-19 moment, when I don't know when the next time I can travel to...

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

Americans often think about Russian food as hearty winter fare. Meaty beet borsch stew, stuffed cabbage, potatoes, meat pies, and...

Chilled fruit soup might sound a bit strange, but it is a really wonderful way to start a meal with something fresh. While researching...