The Hostages and Missing Families Forum recently released a special Shavuot cookbook featuring 75 recipes, each accompanied by a photo and a description of a hostage, some deceased and some still in captivity.

The text discusses a Persian Cucumber Salad with Yogurt and Walnuts recipe shared by renowned cookbook author and food writer Joan Nathan as part of her latest book "My Life in Recipes: Food, Family, and Memories."

Joan Nathan's 12th cookbook, "My Life in Recipes: Food, Family and Memories," is more than just a collection of recipes.

"Cooking Together" is a cookbook featuring farm-to-table recipes from Israeli families near the Gaza border, showcasing the region's agricultural bounty.

Joan Nathan, a revered figure in Jewish food writing, has recently published her autobiography "My Life in Recipes," reflecting on her career and the importance of Jewish cuisine in people's lives.

Naama Shefi, founder of the Jewish Food Society, has published a new cookbook titled "The Jewish Holiday Table" with Devra Ferst, featuring 135 recipes and stories from Jewish families worldwide.

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

Micah Siva, a Canadian dietitian and food Instagrammer, has released a cookbook titled "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" aimed at providing vegetarian and vegan alternatives to traditional Jewish dishes.

"Mind Over Batter: 75 Recipes for Baking as Therapy" is a self-care cookbook written by Jack Hazan and Michael Harari.

Tunisian fricass has become a popular Israeli Independence Day tradition.

Laurel Kratochvila's debut cookbook, "New European Baking," explores the intersection of European and Jewish baking.

Dini Klein, author of the cookbook Prep + Rally, shares her strategy for reducing stress during meal prep.

The article discusses the question of whether a Jew can cook Palestinian food without getting political.

Eitan Bernath, a young Jewish chef and social media star, recently released his debut cookbook, "Eitan Eats the World: New Comfort Classics to Cook Right Now."

Jake Cohen's debut cookbook, "Jew-ish," combines traditional Jewish recipes with modern twists, making them accessible and approachable.

"The Chicken Soup Manifesto" by chef Jenn Louis explores the universal appeal of chicken soup as both a comfort food and a marker of Jewish identity.

The author delves into medieval Arabic cookbooks to uncover the oldest known recipe for mufleta, a pastry enjoyed by Moroccan Jews during Mimouna at the end of Passover.

In preparation for Independence Day, this article provides two barbecue recipes from Jewish sources for the Fourth of July celebration.

A well-stocked Jewish pantry consists of non-perishable staples like legumes, grains, canned goods, spices, and condiments, as well as long-lasting fridge and freezer items.

Yotam Ottolenghi and Helen Goh have created a new cookbook, "Sweet: Desserts From London’s Ottolenghi," dedicated entirely to desserts, incorporating vibrant images and origin stories.

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

Israeli cuisine has gained popularity in America largely due to the success of Philadelphia-based chef Michael Solomonov and his restaurant Zahav.

Ronnie Fein, a food writer and cookbook author from Stamford, CT, faced the challenge of creating a dish that would cater to both vegetarians and meat lovers in her family during Thanksgiving.

Janna Gur, a prominent figure in Israeli culinary circles, has shifted her focus in her new cookbook "Jewish Soul Food: From Minsk to Marrakesh" to traditional Jewish cooking in the Diaspora.

"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.