The New York Times

Dining | Sept. 28, 2010: In Israel, A Pork Cookbook Challenges a Taboo
​
"ANY author has to deal with bad reviews, but how about the wrath of God? Dr. Eli Landau has written “The White Book,” touted as the first Israeli pork cookbook. With 80 mainly Mediterranean recipes and Eastern European dishes, “The White Book” tries to reveal the secrets of the pig for cooks who have never prepared it nor perhaps even tasted it. . . ."

Op-Ed | Dec. 24, 2016: Goose: A Hanukkah Tradition
​
"CHRISTMAS dinner has it all: a well-balanced feast with a main dish — turkey, ham or goose — a range of sides, delicious desserts and eggnog to top it off. And Hanukkah? Jews typically enjoy latkes smothered in sour cream or applesauce (my preference), jelly doughnuts, chocolate coins and, consequently, eight days of pounding Tums. . . ."

Op-Ed | April 8, 2017: Skip the Passover Pizza
​
"ELEVEN years ago, I stayed with a Jewish family in Zimbabwe for Passover. There was no supermarket with kosher holiday foods nearby, so nearly every dish was made from scratch, from chopped herring down to stuffed grape leaves. My hosts had roots in both Lithuania and the Greek island of Rhodes, and each dish was rooted in the family’s distinct story; . . ."