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Jewish food

Do pumpkin spice lattes have have Jewish origins?

How Jewish is this favorite autumn treat?

 New treats and drinks for summer

Milky Chocolate-Coffee Trio and more: New treats and drinks for summer

By YANIV GRANOT/WALLA!
 POTATOES au Gratin.

In the Kitchen with Henny: Carb your appetite

By HENNY SHOR
 SHABBAT Challah.

In the Kitchen with Henny: Simply Shabbat

By HENNY SHOR

From Katz's Deli to Tel Aviv: NYC's pastrami sandwich makes its Israeli debut

By Alon Tzarfati
 SILKY MARINATED zucchini.

'Portico': Jewish feasting and history in Rome

By HOWARD BLAS
 Bagels (Illustrative)

Bagels: How boiled bread became an iconic food worldwide

 The National Palace, Mexico City, Mexico.

The Americas’ best New York-style Jewish deli may be in Mexico City

By Rachael Narins/JTA
 Attendees at the inaugural Oleh-Olah Festival, focusing on aliyah to Israel.

From empenadas to kugel: Israeli immigration highlighted at inaugural festival

 Challah bread (Illustrative)

What are the most Jewish foods? - review

By SYBIL KAPLAN
 The ultimate Jewish dish? Matzah ball soup.

Jewish jokes about food: Humor about what all Jews agree about - opinion

 An artistic illustrative image of a sandwich sliced in half.

A pastrami sandwich is a new star of Tokyo’s hip food scene

By Jordyn Haime/JTA
 A Southern spread featuring a blintz casserole, Hoppin' John and a "kosher" okra gumbo combines histories of Eastern Europe, the American South and the continent of Africa.

Our Southern kitchens are where Black and Jewish traditions come together

By Rachel Gordin Barnett/JTA , Lyssa Kligman Harvey/JTA
 Apple cheesecake

This AI app can generate 64,000 kosher cheesecake recipes

By PHILISSA CRAMER/JTA
 NA’AMA SHEFI: Connecting to her heritage.

Na’ama Shefi: Telling the stories behind Jewish, Israeli food

By NERIA BARR
People stand in line at Katz's Delicatessen, the famous deli founded in 1888, in New York's lower East Side

After I stopped an attack on the subway, the victim and I bonded over Katz's pastrami sandwiches

By Michael Luongo/JTA