This episode of Unorthodox features two Jewish guests: Scott Feinberg, a well-informed Oscar analyst from The Hollywood Reporter, who discusses his Oscar predictions and whereabouts during the awards ceremony, and Molly Yeh, the author known for her cookbook and blog, discussing her mixed Chinese-Jewish heritage, move from Brooklyn to a sugar beet farm, and the quest for a good bagel with lox.

The author reflects on their culinary experiences in San Francisco, highlighting the versatility of persimmons in various dishes across different restaurants.

Main House, a kosher restaurant in Brooklyn, is bringing Texas barbecue to New York by blending traditional Jewish culinary influences with the slow-cooking and smoking techniques of barbecue.

The text discusses the evolution of the traditional latke, a staple of Jewish cuisine especially during Hanukkah.

Sufganiyot, a staple during Hanukkah, is typically enjoyed as jelly-filled doughnuts in America, whereas in Israel, a wide variety of creative and elaborate sufganiyot are popular, especially during the holiday season.

This article presents five easy recipes for satisfying a craving for Chinese food during the Christmas season, including a Chinese-inspired loaf, baked sweet and sour chicken, lox and schmear rangoon, fortune cookie cupcakes, and ramen latkes with sriracha mayo.

Jews from Macedonia have a traditional dish called leek kofta, with variations made from lamb, beef, or potatoes and cheese.

In episode 70 of Unorthodox, the hosts discuss the Israeli Burger King's SufganiKing hamburger in a jelly donut, and interview Jason Diamond, author of "Searching for John Hughes."

The author discusses the concept of mindful eating, emphasizing that individuals are the experts on nourishing their bodies.

In this episode of Unorthodox, Naftali Hanau, the founder of Grow and Behold Foods, discusses his mission to provide ethically-produced kosher meat from animals raised on family farms with no hormones or antibiotics.

The article discusses transitioning to a less processed Shabbat meal.

This text discusses various Chanukah specialties and modern spins on traditional dishes, highlighting recipes from different Jewish cookbooks.

Elisheva Urbas shares her journey of struggling to find a Rosh Hashanah honey cake recipe that is both enjoyed and finishes quickly in the household.

The Israeli Honey Board's annual honey festival, timed for the High Holidays, showcases the country's honey industry with activities such as tours, tastings, and a photography competition.

Carrots have long been a symbolic food for Rosh Hashanah, representing plenty and prosperity.

The author reflects on family history and connects with her ancestral roots while harvesting fruit on her farm, imagining the stories behind the fruit trees they inherit.

In Israel, the coffee culture has evolved over the years, shifting from instant coffee to a wide variety of options in trendy cafs where people socialize, work, and enjoy different coffee blends.

"Honey Cake: An Icon of Celebration and Tradition" discusses the significance of honey cake, or lekach, in Jewish culture, particularly during the holiday of Rosh Hashanah.

Mimi Sheraton fondly recalls her grandmother, a talented cook inspired by a Hungarian neighbor, renowned for her rich honey cake made with boiled honey.

For Sukkot this year, when cooler weather calls for heartier meals, consider serving nourishing and meat-free dishes like Lily’s Red Lentil Soup filled with garlic, sweet potato, and red lentils, or Nettie's Underground Stew with roasted root vegetables and pinto beans.

To help an overweight child avoid diabetes, consider sending nutrient-dense, low-sugar snacks like cut-up fruits and vegetables, string cheese, nuts and seeds, fruit chips, guacamole, hummus, cereal, bars, edamame, popcorn, and fruit leather to school.

After the communist regime in Hungary restricted the use of rich and fancy ingredients, traditional Jewish recipes like Jewish eggs lost their original flavors and components, becoming a plain dish known as egg spread.

The article explores the author's quest for the perfect cold borscht, highlighting the variations in ingredients and preparations between different Eastern European countries.

The author, who is allergic to dairy and wheat, reflects on the challenges of participating in Jewish communal events and holidays due to food restrictions.

Azerbaijan is home to a historic Jewish community dating back centuries.