A person born to convert parents recounts how Froot Loops became their first Jewish food, providing a sense of belonging within a Jewish family environment, despite lacking ancestral ties to Judaism.

Meshek Barzilay, an organic vegetarian restaurant in Tel Aviv, has a unique Hebrew Menu concept where each Hebrew month has a special seasonal menu created by the chefs using fresh produce.

Israel's chocolate scene is evolving, with the upcoming second annual Chocolate Week highlighting the creativity and innovation of local chocolatiers.

Magdalena, a new upscale Arabic restaurant in Israel owned by Arab Christian chef Yousef Hanna, has gained popularity for its gourmet Galilee-style Arabic cuisine with influences from Lebanese and Mediterranean dishes.

This article discusses the Bavarian dessert Dampfnudeln, which translates to steamed dumplings.

Chanukah festivities traditionally include fried foods like latkes and sufganiyot to commemorate the miracle of the oil lasting for eight days.

For the unique convergence of Thanksgiving and Hanukkah, bloggers and foodies suggest a festive meal blending traditional dishes from both holidays.

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

The author discusses their journey of discovering Jewish culinary traditions through personal experiences and relationships.

In preparation for the rare event of Thanksgivukkah, which marks the confluence of Thanksgiving and Hanukkah, various hybrid food items have emerged.

With Thanksgivukkah approaching, the article presents four sweet potato recipes perfect for the occasion: a classic sweet potato casserole with marshmallows and pineapple, a southwestern tsimmes stuffed in chilies, curried sweet potato latkes, and Moroccan sweet potatoes and vegetables.

The article discusses the rich culinary tradition of the Cochin Jews of South India who have brought their unique Indian cuisine to Israel, particularly in the moshavim like Nevatim.

Israeli chefs are rediscovering their culinary roots as a source of inspiration, reclaiming traditional dishes influenced by their familial pasts.

The article discusses the significance of challah and its variations for different Jewish communities.

'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi offers innovative twists on traditional Rosh Hashanah recipes, focusing on dishes popularized in the Ottolenghi restaurants in London.

Israel's culinary landscape is experiencing an Asian-inspired revolution, with restaurants like Taizu offering a fusion of street foods from Southeast Asian countries.

Challah, a new food truck in Columbus, OH, offers Jewish-inspired deli sandwiches on freshly baked challah rolls, such as whitefish salad with latkes and corned beef with smoked coleslaw.

Ari White, a kosher barbecue expert, shares his secret 12-spice rub recipe for perfect dry rub meat, learned from his father in Texas and now used in his Yonkers, N.Y. catering business with the only kosher wood-burning BBQ pit in the country.

The author discusses their preference for buttery single-crust fruit pies over traditional double-crusted ones, inspired by family recipes and Jewish cookbooks like the Settlement Cookbook.

The Chief Rabbinate in Israel is implementing a new law to distinguish between dairy and parve (neither meat nor dairy) bourekas by their shape, as opposed to their traditional square and triangular forms.

Uri Scheft, a Jewish baker with Israeli and Danish roots, founded Breads Bakery in New York City, blending European and Jewish influences in his pastries and bread.

Jennifer Abadi, cookbook author and culinary instructor, delves into Syrian Passover traditions, offering insights into Syrian-Jewish cuisine and Passover favorites.

"Chicken Marbella," a dish from The Silver Palate Cookbook, has become a popular main course at Passover Seders for many families, combining prunes, olives, capers, white wine, brown sugar, oregano, and garlic in a savory, aromatic blend.

The article discusses a scandal in the American kosher certification system that occurred in 1986 involving the certification of vinegar used in Acme Chopped Herring.

"Jerusalem: A Cookbook" by Ottolenghi and Tamimi and "Breaking Bread in the Galilee" by Abbie Rosner offer insights into the diverse food cultures of Jerusalem and the Galilee.