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Recipe Roots: New York City If you spot Scott Wiener in New York City, he’s likely running between pizzerias leading fellow pizza lovers on his popular tours. He’s the type of person who researches old ovens around the city and might pull a can of tomatoes out of his bag to help illustrate a point about what makes a proper pizza. On certain days, he also travels with a loaf of freshly baked challah from his home in his bag, sharing the loaves with friends or the pizzaioli he visits on his rounds. Each loaf is a gift. His challah baking started after his cousin Jordan’s bar mitz...

Recipe Roots: Vancouver > Ventura, California > San Francisco Growing up in 1980s California, Evan Bloom’s idea of Jewish food wasn’t limited to the Ashkenazi culinary canon of his family’s roots. There was brisket on the family table, of course, kugel, matzo brei, and trips to delis in Los Angeles that seeded his love of pastrami and rye. But the idea of Jewish flavors and dishes extended beyond the common canon. “Salmon is just as Jewish to me,” Evan, who co-owns Wise Sons explains. “My mom was born and raised in Vancouver, Canada, where salmon is, er, king. We...

Recipe Roots: Chesterfield, CT > Brooklyn > Long Island In her interfaith family — part Italian Catholic, part Ashkenazi Jewish — Mindy Martorana serves recipes from her husband’s family like meatballs and “gravy” that she learned from her mother-in-law Josephine. From her side of the family, she makes her grandmother Alice’s rich dairy noodle kugel on Easter, the fourth of July, and says it may have even graced the family’s Christmas table in years past. “I use food to remind my children about their culture and what my roots were like,” she says.�...