Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

Here at Parade, we're big Andrew Zimmern fans. The chef, writer and TV host (catch him now on season 4 of Andrew Zimmern’s Wild Gameon Tastemade and other platforms) always has the best recipe tips to ...

Place the potato in a medium saucepan; cover with water and bring to a boil over high heat. Cook uncovered for about 25 minutes or until fork-tender. Transfer to a colander to drain and cool for 10 ...

Passover starts at sundown tonight and that means that Jewish people throughout South Florida will be supping on matzo ball soup. There is a fundamental debate among Jewish foodies concerning the ...

The Great Matzo Ball Debate is a Pesach tradition. Every Passover, I — like most Jews — look forward to one dish in particular: matzo ball soup. When my mom made it, the matzo balls were consistently, ...

Turns out: My mom’s matzo balls—the ones that cured my winter colds, celebrated my milestones at school, and punctuated our Jewish holidays—aren’t my mom’s at all. Or at least, they aren’t just hers.

Amy Traverso is the senior food editor for Yankee magazine and its new travel and lifestyle series, Weekends With Yankee, produced in partnership with WGBH. Previously, she served as food editor at ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Steingold’s is more than just a restaurant – ...

The highlight of a Passover seder is undoubtedly matzo ball soup, which consists of round, boiled dumplings made of matzo meal served in a seasoned chicken broth. While some people might prefer matzo ...