This savory spin on an old-school Jewish recipe includes five—yes, five —sliced yellow onions to give the brisket a beautiful golden color and soup -inspired sweetness.

“The Old Jewish Men’s Guide to Eating, Sleeping and Futzing Around,” which hits stands next week, is an extension of Rinsky’s popular social media account, Old Jewish Men of New York.

Carciofi alla giudia, also known as Italian fried artichokes, are a famous Roman Jewish dish characterized by crispy, double-fried artichokes.

A family that cooks together creates beautiful memories, while having fun. Joan Nathan’s latest, “A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families,” is ...

His ethnographic book about Polish Jewish culture and cooking, written in 1928, was originally entitled “Cuisine Juive; Ghetto Modernes” (“Jewish Cooking; Modern Ghettos”). It is, perhaps ...