Fadi Kattan, a Franco-Palestinian chef from Bethlehem, is passionate about preserving Palestinian cuisine and its cultural heritage, which includes a mix of Christian and Muslim traditions.

Jewish childhood comfort foods from various regions around the world invoke warm memories for those who grew up within these diverse Jewish communities.

The article explores the complex history of the eggplant in medieval Spain, particularly its association with Sephardic Jews.

"PORTICO: Cooking and Feasting in Rome's Jewish Kitchen" by Leah Koenig is a new cookbook that explores the 2,000-year old Jewish history in Rome and the vibrant community that maintains its traditions and cuisine.

Sara Bradley, a contestant on the reality show Top Chef, gained fame for her unique twists on Jewish and Southern cuisine.

This article discusses the Jewish holiday of Sukkot and the author's experience celebrating it.

Israeli chef Yoram Nitzan, known for his seafood at the renowned Mul-Yam restaurant which sadly burned down in 2015, has shifted to cooking kosher cuisine at Nomi in the Intercontinental David Hotel in Tel Aviv.

Jewish cuisine is a complex and diverse tapestry that reflects centuries of geographical movement and cultural exchange.

A mother recounts the challenges of adjusting her family's diet after discovering her daughter's egg allergy, leading to the need for eggless Jewish recipes.

The text discusses the unique dessert, koeksisters, a South African sweet that combines elements of both a donut and a cookie, making it a perfect treat for a crossover celebration of Hanukkah and Christmas.

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.

Einat Admony's book "Balaboosta" shares a blend of Mediterranean recipes alongside personal stories of her life as a chef, mother, and wife in New York City, reflecting her Israeli roots and diverse culinary influences.

"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.