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L As du Falafel in Marais is worth the wait – The Forward

When people talk about Paris as a culinary capital, they're not usually referring to falafel. But they could.

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How the sesame seed became the most Jewish of all ingredients

For eons dating back to the Talmud, sesame seeds, which give us candies, tahini and sesame noodles, have been staples of Jewish cooking.

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At this deli, the food is as fake as the orgasms — and 7 other lessons from an exhibit about Jewish culinary culture

"I'll Have What She's Having" at The New York Historical Society explores Jewish deli culture and history.

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Articles from Liza Schoenfein

The Jewish News of Northern California

Liza schoenfein

How to make an all-star chicken soup with just the right amount of salt

The size of the vegetables and the shape of the noodles in Molly Yeh's chicken soup with stars might seem a little surprising.

Liza schoenfeinMolly yehMolly yehoctober

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