Manischewitz, the well-known kosher food brand, has undergone a major rebranding to attract a wider audience with a fresh look featuring bold colors, Hebrew-inspired fonts, and quirky packaging designs.

Ottolenghi has opened a new restaurant and retail store in Bicester Village, offering Israeli-inspired cuisine such as cinnamon brioche pretzels and zaatar-flavored dishes.

This recipe for dry rubbed salmon is flavorful and low in fat, relying on a mix of spices including coriander seeds, black peppercorns, mustard seeds, juniper berries, and fennel seeds.

"The Sweet Polish Kitchen" by Ren Behan offers a collection of Polish baking recipes that contain a distinct Ashkenazi Jewish influence.

The article discusses the history and preparation of a wild blueberry and almond babka loaf, a sweet braided bread that originated in Jewish communities of Poland and Ukraine and became popular in New York delis.

Israeli vegan chef Guy Vaknin, known for his successful vegan restaurants in NYC, including Beyond Sushi, has opened Siete, a new vegan eatery in the Flatiron District offering a vibrant journey through Mexican cuisine.

This YouTube video focuses on preparing the kitchen for Passover by doing thorough spring cleaning.

This recipe presents a budget-friendly and vegan-friendly chickpea and root vegetable tagine that yields eight servings, ideal for accommodating vegans or vegetarians.

The text discusses the 8 categories of Shelach Manos, which are different food preferences and dietary restrictions that people may have during Purim.

This recipe features a lemon and poppy seed loaf with a double dose of lemon flavor from a syrup and icing.

This recipe shared on Instagram by victoriaprever provides a method to make Lotus Biscoff and white chocolate hamantaschen.

In New York City, there are unique and lesser-known Purim treats to enjoy beyond the traditional Hamantaschen.

The video showcases how to make delicious fish tacos using leftover Shabbat fish in a creative and sustainable way.

Leah's Little Book of Jewish Feasts features a recipe for chicken schnitzel, highlighting its popularity as a street food in Israel.

The text discusses a recipe for Hlelem soup, traditionally eaten to end Tisha b'Av but suitable for winter comfort.

This guide provides a step-by-step process for folding hamantaschen, a traditional Purim treat.

The text is about a recipe for "Cake Mix Hamantaschen," a less traditional version of the classic Purim treat.

With Purim approaching, the article presents five Hamantaschen recipes that aim to prevent the common issue of cookies exploding in the oven.

Naomi Ross shares her childhood memories of making traditional triangular Purim cookies called hamantaschen with her family, evolving the recipes into more sophisticated flavors like Drunken Cherry-Chocolate hamantaschen.

The article discusses the tradition of eating Nan E-Berenji (Rosewater-Poppyseed Cookies) by Persian Jews during Purim, a holiday that coincides closely with Norouz, the Persian New Year.

Spice Brothers in the East Village offers a unique twist on shawarma by using upscale ingredients and culinary expertise from the co-owners, Lior Lev Sercarz and David Malbequi, who have a background in Michelin-starred restaurants.

This recipe from Mishpacha Magazine features a kid-friendly dish called Waffles and Franks, with a twist that adults enjoy too.

The video discusses being a Shabbat guest and includes topics like hostess gifts, sourdough, food, meal prep, and recipes.

This recipe provides instructions for making chocolate-coated mask biscuits, which are suggested as gifts or a fun project to make with children.

The article discusses the contention surrounding the best egg cream drink, typically associated with New York but contested by Philadelphia's Franklin Fountain.