This Middle Eastern basic gets a sweet-and-sour spin.
Fire up the candles and the stoves on this Festival of Lights
In Buenos Aires, locals and expats are striving to recreate Manhattan’s legendary bagel shops
A Roman Catholic cook from Sri Lanka has found his unique culinary calling: making Jewish-deli-style smoked meat in a Toronto suburb's Chinatown
With a streusel topping and pie-like dough, this Rosh Hashanah apple dessert is half cake, half pie. Featured in: The … Continued
This Rosh Hashanah dessert has the best of both worlds
According to The 100 Most Jewish Foods author Alanna Newhouse, anyone who’s frequented an American synagogue in the past half-century … Continued
You’ll want “The 100 Most Jewish Foods” in your back pocket during the high holidays
In Moroccan Jewish culture, Mimouna marks the end of Passover with a return to eating breads and pastries. Restaurateur Gabe Stulman shares some of his family recipes, from honey crêpes...
These soft, simple flatbreads drizzled with honey are one of the main dishes at Mimouna, a North African Jewish celebration … Continued
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