JWA chats with food blogger and recipe developer Alana Chandler. 

JWA chats with Latina sociologist and author Laura Limonic.

With each handcrafted pierogi, my grandma honors her husband's traditions while holding on to her strong Jewish identity. 

Without cholent, the crockpot might never have been invented.

Celebrity chef Molly Yeh inspired me to share my Jewish fusion recipes with the world.

Two of JWA's Rising Voices alumnae reclaim the kitchen through cooking traditional Jewish dishes.

Sure you've had black and white cookies, but have you made them?

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.

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

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.

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.

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.

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.