Food Feature

Show-Stopping Southern Fried Chicken

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By Keri White My husband is Southern. People are always shocked when they hear about a Jewish guy from Arkansas, but his family was part...

Chef Gary Heats Things Up with Grandma Stella’s Hungarian Lima Bean Soup

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This is one soup that will not let you down. It is the ultimate way to get the chill out and the dill out....

Chef Gary’s Kosher Pollo Parmigiana

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Many generations ago, chicken was considered pareve — neither dairy nor meat, like fish. Changes in Jewish law mean kosher-keeping Jews today cannot enjoy...

The Latke Logs, Part Three: Sweet Potato Suggestion

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  Part three of a three-part series For the last part of this three-part blog series on latkes, I wanted to open it up to you,...

The Latke Logs, Part One: Meet Our Lady of Latkes

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Feeling like shaking things up in the kitchen this Chanukah? Three days in and already over standard potato latkes? Jacqueline Hyman, aka. Our Lady...

The Latke Logs, Part Two: Tale of the Zucchini Latkes

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Growing up, one of the things I looked forward to the most each year around Chanukah was getting to eat my dad’s zucchini latkes....
Classic Hanukkah sufganiyot filled with strawberry jelly and powdered sugar above (Noam Furer)

Why Do We Eat Jelly Donuts on Chanukah?

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Why Do We Eat Jelly Donuts on Chanukah? The answer has everything to do with agriculture, food politics, and — of course — tastebuds Jelly donuts...

Loads of Latkes

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In preparation for Chanukah, the JT Staff put together an assortment of latke recipes: a classic take, a health-conscious option, and a Sephardic spin....

Mama Mia! Chef Gary Explores His Italian Side

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The food from the Roman ghetto and Venician Jews is quite unique. It is not spaghetti and matzoh balls, nor is it meat balls...

A Love Letter to Salami and Eggs

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By Ronnie Fein (via Nosher) Back in the day, by which I mean the 1950s, before all of us started counting cholesterol and when Ashkenazi...