A sweet treat from India’s ancient Jewish community, the Bene Israel.

The task force is a response by an organization of Orthodox Jewish rabbis to the accusations of abuse of workers at the nation’s largest kosher slaughterhouse.

With the High Holy Days fast approaching, many Jewish families will be leaving at least some of the cooking to Ben’s Kosher Deli in Woodbury.

A traditional dish eaten at Rosh Hashana in Iraq is made by stuffing Swiss chard leaves with beets, onions, rice and sometimes meat.

With 20,000 square feet of kosher edibles, Pomegranate is positioning itself as a grocery source for observant Brooklyn Jews.

A soup kitchen honors a grand rabbi by giving the down and out in Borough Park a place to dine well.

To Passover cooks parched for new ideas, wandering in a desert of matzo and dried-out brisket, Susie Fishbein is like a tall, icy Coca-Cola.

In the past, talk of survival at concentration and internment camps, including food or the lack thereof, has been considered largely off limits.

As surely as Thanksgiving leads to turkey talk, the approach of the Jewish holiday of Passover calls attention to kosher wines.

Kosher food sales have grown steadily in recent years, with non-Jews making up the market’s fastest-growing segment.