All over the diaspora, Jews love food. And in many cases, the dishes that we love the most, from gondi, Persian Jewish meatballs, to Indian-Jewish coconut fish curries, to Ashkenazi roast brisket, ...

If you could make a vegan brisket that is as tender and savory and sweet and oniony as the best High Holiday brisket you ever had, why wouldn’t you? First, there’s the cow factor. The simple ...

Portland chef Sanjay Chandrasekaran, long associated with plant-based Indian cooking, has put meat back on the menu. His latest project, Hurry Back Curry, has taken over a stall inside downtown's Pine ...