The text discusses giving a Jewish twist to traditional Thanksgiving pumpkin dishes by incorporating a Moroccan recipe for pumpkin soup, which can also be ma...

The article discusses the popularity of spicy Tunisian fish balls in stew served over couscous, particularly among Tunisian Jews. The dish, known as couscous...

Fish holds significant symbolism for Jews, denoting immortality, fertility, and the bond between the Jewish people and the Torah. Rosh Hashanah customs inclu...

The text discusses the joy of cooking and eating rhubarb during summer, particularly focusing on a rhubarb tart popular in Jewish homes in France and Alsace....

Peppers, originating in the New World, were introduced to the Mediterranean by Sephardic Jews serving as merchants, with North African Jews incorporating the...

Shavuot, a Jewish holiday celebrating the giving of the Torah, is traditionally marked by dairy meals. This custom originated from increased milk production ...

Italian Jews have a long history of creating traditional pasta dishes, with Tagliolini colla Crosta being a beloved favorite among them, especially popular o...

During a visit to Israel, the writer had the opportunity to dine at Uri Buri, a renowned seafood restaurant in Akko with creations like mackerel with eggplan...

The author reflects on the evolution of latkes beyond the traditional potato version to include zucchini, sweet potato curry, celery root, and apple variatio...

In "Rolling Up a Different Kind of Strudel," the text discusses the Hungarian cabbage strudel, a traditional recipe popular in Hungary that was adapted by Hu...