For over 2,000 years, asparagus has been considered a prized vegetable, with historical significance in ancient Egypt, Greece, Rome, and among Jews as mentioned in the Babylonian Talmud.

This text provides a recipe for "Fattat hummus," a dish consisting of crispy pita and chickpea salad.

This recipe presents the ultimate mushroom Wellington with a mix of mushrooms, leek, chestnuts, spinach, sage, cranberry sauce, and miso paste or soy sauce wrapped in gluten-free puff pastry.

Sweet potatoes are a versatile and nutritious root vegetable with a sweet taste and vibrant orange color.

The article discusses the Iranian dish tahdig and its universal appeal.

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prepare, often lacking depth and character when the meat is omitted.

In this reflective essay, the author explores the nostalgic journey of cooking traditional Jewish foods using old cookbooks like "How to Cook Like a Jewish Mother."