It may be a grey blob, but it's a lovable grey blob. It’s colorless. It’s offensively lumpy. And it often sits suspended in a broth of murky “gel.” "It may taste like cat food, but that's why I love ...

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Beth Heinsohn, the descendant of Connecticut WASPs and an Episcopalian-turned-Jew by choice, is an ambitious home cook who raised an adventurous eater and budding chef in her son, Jack Cohen. So when ...

Gefilte fish is at once the zenith and nadir of Ashkenazic cookery: Is there any other dish that so typifies its extraordinary resourcefulness in the Old World and its long decline in the New? Gefilte ...

This is the second post in a series by Johnna Kaplan exploring aspects of Jewish life outside of her own experience. I have always been wary of Gefilte fish. It’s fish, but not quite. It lurks in jars ...

If anything betrays my Ashkenazi Jewish heritage—besides the Casper-the-friendly-ghost-like skin tone—it’s my love of fishy fish. Heaven is a bowl of creamed herring and onions. Ditto whitefish salad.

As a young person, I, like any number of Jewish children, received an early lesson on mortality and heartbreak from a book called “The Carp in the Bathtub.” Published in 1972, the book, written by ...

This article originally appeared on The Nosher, 70 Faces Media’s Jewish food site. Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably ...

It can strike fear in the hearts of the uninitiated and, truth be told, does not get a terribly warm reception from many of the faithful. It is gefilte fish, and as Jews finish up the first half of ...

Last year, I was chatting with a colleague, Joe Palca, about what we did over the weekend. "I made gefilte fish," I said. "Oh, my grandmother used to make it with tuna fish," Joe said. My jaw dropped ...

Rosh Hashanah, the Jewish New Year, is a day when everything tastes like dessert. In symbolic hope of a sweet year to come, the table is positively sticky — honey marinades, honey cakes, ...

Last year, I was chatting with a colleague, Joe Palca, about what we did over the weekend. "I made gefilte fish," I said. "Oh, my grandmother used to make it with tuna fish," Joe said. My jaw dropped ...