There’s something a-rye in the world of Jewish cuisine. Few can name Jewish dishes outside the realm of matzah ball soup and latkes. Yet Jewish cuisine, stemming from Eastern European, Mediterranean, and Middle Eastern origins, is as richly varied as, say, American nouveau. You won’t find it as often on menus because the culinary nouveau love affair has circumvented Jewish food—which is why Jewish delis are falling like dominoes and the cuisine as a whole feels less and less in touch with the needs of modern diners.

But Jewish food should be more relevant than ever because there’s so much to rediscover and reinvent, which is what Pickled is all about. Pickled will go beyond matzah balls, pastrami sandwiches, and kosher dietary laws (though we’ll blog plenty about these, too) to bring you fresh twists of old-fashioned recipes. We’ll interview purveyors of nouveau Jewish noshes, from chefs to restaurateurs to hosts of the best neighborhood block parties.

And because the heart of Jewish cuisine is cooking and eating with friends and family, we won’t just provide recipes. Our team of bloggers will cook them in their home kitchens, photograph the process, and tell you how it goes. We’ll rank the best ingredients and kitchen tools. We’ll introduce you to foods, recipes, and traditions you never knew existed. We’ll break down home entertaining to turn novices to pros. And because some things are best left un-fooled around with, we’ll dig into grandma’s recipe cards, too.

Of course, not all parties require cooking, so we’ll stay on top of catering and large-scale planning trends for your blow out wedding or Super Sweet 13 bar mitzvah.

This is Jewcy’s take on Jewish cuisine. We call it Pickled. Check daily for updates. We’ve got a lot of cooking to do…