Three matzah ball recipes. One, from Joshua Marcus (Chow Down Grill, Josh’s Deli & Appetizing), uses duck schmaltz and ginger beer (“I own an Asian restaurant so the ginger beer and duck schmaltz ...

Whether you're preparing for Passover or just have some extra matzo on hand, these matzo recipes offer easy, creative and delicious ways to enjoy matzo. Whether you’re prepping Passover recipes with ...

"Probably the best-known Jewish food, this soup is home in a dish. Often referred to as "Jewish penicillin," matzah ball soup is the pick-me-up needed when you’re under the weather or during a cold ...

“If chicken soup is Jewish penicillin, then matzo ball soup is the key to world peace,” writes Jewish author Micah Siva in her debut cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish ...

Place the potato in a medium saucepan; cover with water and bring to a boil over high heat. Cook uncovered for about 25 minutes or until fork-tender. Transfer to a colander to drain and cool for 10 ...

It wasn’t until recently that San Francisco cookbook author Micah Siva decided to replace the usual, salty matzo ball mix with fresh herbs and spices, she writes in her new cookbook, “Nosh: ...

Passover starts at sundown tonight and that means that Jewish people throughout South Florida will be supping on matzo ball soup. There is a fundamental debate among Jewish foodies concerning the ...

Joan Nathan is synonymous with Jewish cooking. The award-winning food writer and cookbook author has written for a range of publications, including The New York Times, hosted her own PBS cooking show, ...

(JTA) — For most of Jewish culinary history, anyone seeking to make matzah balls faced one major choice: sinkers or floaters? In the 20th century, with the advent of home-cooking conveniences, another ...

No book has informed my Jewish cooking more than Joan Nathan’s “Jewish Holiday Kitchen.” Her recipe inspires my matzoh ball recipe here in “Koshersoul.” I prefer schmaltz to vegetable oil, but if you ...

As a Chinese-Jewish food writer, I can be a bit puritanical about my peoples’ foods. If you were to sit down with me for xiaolongbao, thin-skinned Shanghainese soup dumplings jiggling with molten ...