In celebration of Jewish American Heritage Month, a list of 17 appetizing kids' books about Jewish food is highlighted, ranging from Ashkenazi classics to diverse mash-ups like Asian and Mexican cuisines.

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

Jawdat Khoudary, a construction mogul in Gaza, had created a beautiful 100,000-square-foot garden filled with native and imported plants.

The author discusses the message of the Biblical Museum of Natural History, which emphasizes how animals are a part of the cultural heritage of different nations.

Gavin Beinart-Smollan, during his masters degree research, discovered the rich history contained within his mom's collection of South African Jewish cookbooks.

The author, a person with dual Israeli and American identities, found solace and acceptance in her cultural heritage through the connection to Israeli food.

In his latest novel, "The Heaven and Earth Grocery Store," James McBride explores the complex history of Black-Jewish relations in America.

The author reflects on how Sephardic flavors from their Syrian background shaped their childhood, with foods like kibbeh hamdah and mujedra being common staples.

The Metropolitan Museum of Art is taking steps to police its collection for stolen and looted art and artifacts.

Museums play a crucial role as custodians of culture, preserving art and artifacts and contextualizing them within changing perspectives.

The author reminisces about his grandmothers quince jam and his unsuccessful attempts to find a similar one.

In a series of lectures titled "The Neutral," French literary theorist Roland Barthes explores the value of neutrality and the ways in which people seek relief from conflicts and intolerant claims.

The author shares their experience growing up with seafood in Norway, where they had access to a variety of prepared fish dishes.

A new generation of Sephardic Jews is reclaiming their heritage and working to secure their place within the American Jewish narrative.

Khoresh, a traditional Iranian stew, has become a beloved dish among Iranian Jewish expatriates since the 1979 Iranian revolution.

The author reflects on their experience of giving up seafood after undergoing an Orthodox conversion to Judaism.

Eva Hoffe, who recently passed away at 84, was involved in a high-profile legal battle in Israel over Franz Kafka's manuscripts.

The discussion revolves around three main topics in Israel: the indictment of First Lady Sara Netanyahu for reportedly charging taxpayers for pricey take-out along with a full-time chef, the election of Yitzhak Bougie Herzog to head the Jewish Agency, and a debate on whether the Israeli government should subsidize traditional artisanal practices to preserve cultural heritage.

In the podcast episode "The Put Away for Take Away? Edition," Haaretz's Charlotte Halle, Allison Kaplan Sommer, and Noah Efron discuss three main topics of significance in Israeli society.

The text discusses the unique nature of Soviet Jewish cuisine, influenced by Soviet policies, anti-Jewish measures, and cultural shifts that separated it from traditional Jewish food.

David B. Dennis's works shed light on how Nazis utilized culture for political ends, as outlined in "Valhalla in Flames."

The author reflects on his time at Tablet Magazine and his journey in learning about Jewish culture while writing for The Scroll.