The text discusses a new cookbook titled "The Jewish Holiday Table" that features diverse Jewish recipes and personal essays from around the world.

The author recounts a childhood memory of baking a pain despagne (a Sephardic sponge cake) with his grandfather, which sparked his curiosity about his family's connection to Spain.

Cilantro, also known as coriander, has deep historical and cultural roots in Jewish cuisine.

Israel is experiencing a surge in culinary projects that highlight its diverse culinary heritage in an entertaining and accessible manner.

The Jewish Food Society, founded by Naama Shefi in 2017, is dedicated to preserving and revitalizing Jewish culinary heritage.

Sandy Lee's journey into making traditional German lebkuchen cookies led her to found Leckerlee, a business selling authentic lebkuchen.

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

Adam Sobel, a chef at Bourbon Steak in Washington, D.C., shares tips for making a delicious brisket, a Jewish holiday staple that has evolved over time.