‘William Greenberg Desserts’ Is the Baking Book We All Need
The legendary William Greenberg bakery, a Manhattan staple since 1946, has just published its first-ever cookbook.
A Chef Who Grew up on Samba, Carnival and Gefilte Fish
For inspired, exotic recipes with a focus on healthy eating, Leticia Moreinos Schwartz suggests looking south, to the cuisines of Latin America.
Dutch Jewish Journalist Jigal Krant Explores ‘TLV’ Cuisine
In 'TLV,' try Krant's recipes for pita bruschetta; eggplant schnitzel; a pita omelet sandwich amped up with za’atar, tomatoes and herbs; and tahini-and-chocolate truffles.
From Shuk to Table With Chefs Einat Admony and Janna Gur
These leading ladies of the Israeli food scene found inspiration for their collaborative cookbook in the shuk.
Amy Rosen’s ‘Kosher Style’ Is a Loving Throwback to Deli Classics
Throwback favorites like kasha, sweet and sour meatballs, chopped liver and brisket get gentle rewrites in this new recipe collection.
‘The Jewish Cookbook’ Features All the Classics, and Then Some
Leah Koenig goes big with her latest cookbook, including favorite classics, forgotten one-time classics and standouts from diverse Jewish cultures.
‘Sababa’ Will Bring the Flavors of Israel Into Your Kitchen
The brand-new cookbook 'Sababa' is Adeena Sussman's story of aliyah, told through her adventures in Tel Aviv's Shuk HaCarmel.
From Allspice to Za’atar: Yaniv Cohen’s ‘My Spiced Kitchen’
Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.
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