Rosh Hashanah offers more than just apples and honey for its festive meals; the holiday also includes eating pomegranates, dates, and new fruits of the seaso...

The article discusses the ancient origins of stuffed grape leaves, a popular dish in Jewish communities around the Middle East with variations in Greek, Iraq...

The article discusses the traditional Persian stew called Fessenjan, a sweet and savory dish made with chicken, walnuts, pomegranates, onions, and turmeric. ...

Gil Marks, a renowned Jewish food scholar, passed away at 62 in Jerusalem. An ordained rabbi and prolific writer, his monumental work, "Encyclopedia of Jewis...

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomat...

Jewish London recently hosted the fifth annual Gefiltefest food fair, featuring discussions and workshops on kosher food, including topics like raising free-...

This article discusses the Bavarian dessert Dampfnudeln, which translates to steamed dumplings. Originating from southern Germany and popularized by Catholic...

In Israel, sufganiyot, or jelly doughnuts, are a traditional Hanukkah treat made by bakers during the eight-day holiday. The word sufganiyot combines Greek a...

With Thanksgivukkah approaching, the article presents four sweet potato recipes perfect for the occasion: a classic sweet potato casserole with marshmallows ...

The article discusses the significance of challah and its variations for different Jewish communities. Originally a symbol of an offering, challah now repres...