For much of the twentieth century, the New York Jewish deli rivaled-- and in some ways surpassed-- the synagogue as the primary gathering place for the Jewish c

James Beard Award Winner: A cultural history and culinary travelogue from “the M.F.K. Fisher of pickled meats” (A. J. Jacobs). These days there are very few

“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the ce

For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli c

“Honey, you are 300 sandwiches away from an engagement ring.” When New York Post writer Stephanie Smith made a turkey and Swiss on white bread for her boyfr