Food Writing

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Collection
Justine's Babka

Baking Babka, Taking in Tragedy

by Justine Orlovsky-Schnitzler

My pocket buzzes again. “Did you not see the news?” I feel my entire body tense, my fingers shaking as I struggle to open Twitter. In a moment, I am inundated—11 dead, maybe more.

When I wake up, I decide to make a babka.

Sweet Pumpkin Coils

Recipe: Sweet Pumpkin Coils for Fall

by Paola Gavin

Exclusively for JWA, Paola Gavin shares the perfect autumn recipe for sweet pumpkin coils from her cookbook, Hazana: Jewish Vegetarian Cooking.

Grandma Goldberg's Honey Cake

In Search of a Remembered Treat

by Marilynn Brass

My sister, Sheila, and I had been searching for the recipe for the Honey Cake our mother, Dorothy, baked for us. Always the star of our Jewish holiday celebrations, the handwritten recipe had been lost, and no matter how many times we tried to substitute and translate other recipes for the Honey Cake, most of them fell short.

The Brass Sisters (Cropped)

Recipes for Life

by Rachel King

Chatting with Marilynn and Sheila, it struck me how often the word “nurture” and “nourish” came up in our conversation. The Brass Sisters certainly recognize the importance of nurturing others, through food, compassion, and acquired wisdom. I myself felt nourished—by the delicious cake they served me and by their warm, funny stories.

Lisa's dog

A Conversation with Food Writer Lisa Yelsey

by Bella Book

JWA’s food writer, Lisa Yelsey, has been cooking and writing for JWA for almost a year! In celebration of her delicious recipes, her dog, Cassie, and teaching us how to bake and watch TV, we asked Lisa how she got her start in food writing, how to update a traditional recipe for modern palates, and what she does when a recipe isn’t turning out quite right.

Topics: Food, Food Writing
King Solomon's Table, Book Cover

Joan Nathan on Food, Travel, and Tradition

by Lisa Yelsey

At the Jewish Women’s Archive we believe that good food and good stories will always bring us together. When both the food and the stories are provided by a culinary Jewish superstar like Joan Nathan, forming these kinds of connections is easy.

Topics: Food Writing

Nigella Lawson

Nigella Lawson’s numerous cookbooks and cooking shows have earned her the (often fraught) title of domestic goddess.
Pumpkin Spice Rugelach, Plated

Pumpkin Spice Rugelach

by Lisa Yelsey

Hi Everyone! Hope you all had a wonderful Rosh Hashanah, a meaningful Yom Kippur, and an easy fast. And next in the annual fall marathon of Jewish holidays, I hope you have a great Sukkot. In honor of this holiday, filled with stuffed foods and fall vegetables, I’ve put together a recipe for pumpkin spice rugelach.

Topics: Food Writing, Sukkot

Jewish Diversity and Innovation: The View from the Kitchen

Discover how recipes can tell stories about Jewish history and its ever-changing rich cultural diversity.

Chloe Coscarelli

As the first vegan chef to win a TV cooking competition, Chloe Coscarelli has helped vegan food gain more widespread acceptance.

Gwyneth Paltrow

Known best for her Oscar-winning performance in the romantic comedy Shakespeare in Love, Gwyneth Paltrow has repeatedly sought out difficult roles playing unconventional women, including playing Sylvia Plath in 2003.

Alice Babette Toklas moves in permanently with Gertrude Stein.

September 9, 1910
Alice Babette Toklas heard distinct chiming when she met Gertrude Stein.

Claudia Roden / Deb Perelman

Cookbook Authors

Tickling Tastebuds and Expanding Palates

Deb Perelman

Resisting trends towards fussy recipes with complicated instructions and esoteric ingredients, Deb Perelman focused her Smitten Kitchen food blog on “foolproof” recipes that incorporated feedback from online commenters.

Claudia Roden

Claudia Roden brought the delights of Middle Eastern cuisine to the kitchens of post-war Great Britain with her thoughtfully researched and inviting cookbooks and food writing.

Mayim Bialik

Actress Mayim Bialik defied Hollywood stereotypes by not only playing brilliant, strong women on TV and in film, but also working as a neuroscientist in real life.

Alice Babette Toklas

Through her writings and recollections, Alice B. Toklas is remembered primarily for who she knew, as the life partner of Gertrude Stein and co-hostess of the famed Parisian salons that included the greatest writers, artists, and musicians of her time.

Lizzie Black Kander

With her typical ingenuity, Lizzie Black Kander turned the recipe book she made for a cooking class for new immigrants into a two-million-copy bestseller.

Death of Ruth Fredman Cernea, cultural anthropologist of Jews in Myanmar and Washington, DC

March 31, 2009

Ruth Fredman Cernea said, "Jewish humor is not silly, but it is absurd absurdity. It is the opposite of deep seriousness."

Linda Eastman marries Paul McCartney.

March 12, 1969

Photographer and animal rights activist Linda Eastman marries Paul McCartney.

"Jerusalem" by Yotam Ottolenghi and Sami Tamimi

Review of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

by  Katherine Romanow

Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

Smitten Kitchen Cookbook by Deb Perelman

Tasty Treat: Talking Shop with Smitten Kitchen's Deb Perelman

by Etta King Heisler

Just before my favorite holiday last week, I sat down with the prolific food-blogger-turned-cookbook-author Deb Perelman. The founder of the Smitten Kitchen was recently given a spot on the Forward 50 and is currently touring the U.S. to promote her new book, The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook. Next week, I will post more of the story about how her recipes have inspired my own culinary pursuits. But first, here is your chance to be a fly on the wall in our conversation about how she came to write and publish her delicious new book.

Joan Nathan

Joan Nathan is the author of numerous cookbooks, each of which focuses on an aspect of Jewish life and culture. What makes her books unique is that each recipe comes with a story, enabling the reader to learn about much more than how to prepare a dish, but where the dish originated, how Jewish migration and living in different lands have changed the dish, and its meaning to the family from which it came. Thus, Joan is not only a cookbook author, but a cultural historian and food writer as well. Her books educate about Jewish life, tradition, and Jewish history.

United States Postal Service

Passover Postage: Sending matzah to China

by  Linda Frank

Two things I don’t understand about the US Postal Service: Why it’s the workers, not customers, who go “postal.” Secondly, how it could be in trouble when it has me.

June Salander, 1908 - 2010

June took the opportunity to study Torah with the rabbi and five other women and, at age 89, became the oldest woman in Rutland to celebrate her bat mitzvah.

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