Holiday Food

This velvety, bright green soup is easy to assemble, puree and re­heat.

Pronounced either lot-key or lot-kuh, the origin of the word is Yiddish and means something along the lines of "little oily thing."

Your mother and grandmother were wrong.

You don't need to live near a Jewish deli to get hot, toasty bialys, fresh from the oven.

These flavors deepen as they are cooked, making them sweeter.

Brisket is one of the most iconic Jewish American dishes, though every family and every Jewish cook has their own ...

A cinch to make and fun to eat.

Passover brings the same challenge each year – especially for the baker. That is, how to make an array of ...

A Passover dessert that's confoundingly light and rich.

Savory meat pies have been everyday fare in Britain since the early Middle Ages. The original, hard-shelled stew-filled pasty was ...

An Israeli-style sufganiya, but with a classic American flavor pairing.