Aly Miller

Aly Miller grew up in Milwaukee, WI, and has been living in Brooklyn for the past 4 years. She graduated in 2011 from the University of Wisconsin-Madison, where she studied human geography and cooked vegan shabbat dinners in the Jewish housing co-op where she lived. These days, when she's not cooking food, she's probably writing about it or illustrating it. Her artwork is at aly-miller.squarespace.com.


Articles by Aly Miller

FREE STUFF: Two New Jewish Cookbooks for Spring

Enter our raffle to win a new cookbook.

15 Ways to Use Leftover Pickle Juice

Easy ways to put that sour pickle brine to use.

The Story Behind Soft Matzah for Passover

This style of baking matzah is often referred to as "authentic," resembling the way that matzah was made thousands of years ago.

The Jewish Cuisine of the Mediterranean Sea

Greek and Turkish cooking has a special way of celebrating the simple, fresh flavors of vegetables and meats, adding little ...

The Emerging Jewish-Argentinian Cuisine of Buenos Aires

The Jewish food renaissance is thriving not only in the US, but also in Argentina, where Jewish-Argentinian chef Tomás Kalika opened ...

Top 5 Places to Get Lox In NYC

In addition to being a classic Jewish food, lox is arguably one of the most New York-y foods you can ...

The Jewish Cuisine of Poland and Russia

Pickled cucumbers, borscht, kasha varnishkes, and knishes are just some of the stick-to-your-ribs foods that Polish and Russian-Jewish Cuisine is best known ...

The Best Kind of Roses are Challah Roses

Winter is the perfect time for honing your baking skills and getting creative with hot cocoa or perhaps mulled wine. ...

Meet the Israeli Chef Now Contributing to the New York Times

Israeli food has officially become mainstream, now that Israeli chef, Yotam Ottolenghi, has a column in the New York Times ...

7 Incredible Ways to Eat Bagels and Lox

It’s National Bagels & Lox Day, and to celebrate this chewy, briny match made in heaven, we’d like to spotlight ...