Leeks have a rich history dating back to ancient civilizations like the Egyptians, Greeks, and Romans, who valued them for various reasons ranging from culinary to medicinal purposes.

This article explores the use of fresh herbs in Jewish cooking, specifically focusing on the differences in their usage among Ashkenazi, Sephardi, and Mizrachi cuisines.

In this article, the author explores the humble yet versatile ingredient of raisins in Jewish cuisine.

Fania Lewando, a prominent figure in early 20th-century Vilna, advocated for a meat-free lifestyle and published The Vilna Vegetarian Cookbook in 1938, showcasing over 400 vegetarian recipes.