Keep your hosts from choking on their matzoh this Passover with Rabbi Simcha Weinstein’s tips on what not to do at a seder

Jewish delicatessens haven’t been this exciting since pastrami first met rye.

I recently ate the famed smoked meat at Schwartz’s in Montreal, then flew back to New York and had the pastrami at Katz’s later that day. Which was better?

Things get interesting when you’ve got a dinner guest who has, in essence, walked through the Five Books of Moses.

It took 500 years to find a good Sephardic restaurant in the Spanish capital—but who’s counting?

Imagine a pastry cobbled together from age-old recipes of French, Viennese, Russian and Polish Jews. A comforting, crumbly cookie filled with sweet, tart, life-affirming indulgence....

One night around Thanksgiving, I took a walk on the Lower East Side of Manhattan and came across an amazing sight.

K is for kosher … and for a few reasons why the dietary laws have been called “one of the best economic regimes ever made public.”