The Jewish Diaspora Issue

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Jewish people live all across the globe, and in this issue, we take a deep dive into what and how they eat, no matter where they are. At Merkavá in Mexico City, there's hummus with gribenes, while at Miami's Josh's Deli, pastrami-spiced spicy tuna latkes are on the menu. From Zingerman’s Bakehouse in Ann Arbor, Michigan, we have a recipe for tahini croissants, while the eggplant menemen from Golda in Brooklyn and the gefilte fish club sandwich from Fletchers at Museum of Jewish Montréal are other standout recipes from the issue. Dig into these recipes and more than 20 others to learn about the history of Jewish food and how it differs around the world.