Reporting to You Live, From My Kitchen in Provence

Reinventing the Jewish recipes of my childhood in today’s France

Justin Heifetz 12/22/23 Justin Heifetz 12/22/23

Winter flavors from the south of France—celery, juniper berries and bay leaves—counterbalance this staple of Jewish soul food

Justin Heifetz 12/19/23 Justin Heifetz 12/19/23

Eat it on latkes, eat it on meat, eat it as is. This easy-to-do spread is a velvety luxury

Justin Heifetz 12/18/23 Justin Heifetz 12/18/23

Juicy meat ready to burst free from its salt-crusted skin, this is no dry breast

Justin Heifetz 12/15/23 Justin Heifetz 12/15/23

Call it schmaltzy, but I’m fondly looking back to the basics of shtetl cooking