Despite growing up with a sense of inferiority about the simplicity of Ashkenazi Ukrainian-Russian cuisine, the author rediscovers the importance of their great grandmother Rosalia's recipes, which were influenced by her Jewish heritage but hidden during the Soviet era.

This article tells the story of the author's grandmother's lifelong struggle to replicate a perfectly shaped, cheese-stuffed pastry called bollosa, which is part of a Sephardic Jewish culinary tradition.

Genie Milgrom, author of "Recipes of My Fifteen Grandmothers: Unique Recipes and Stories from the Times of the Crypto-Jews during the Spanish Inquisition," shares her journey of discovering her Jewish heritage that was hidden for generations.

Jamie Geller shares a recipe for Crunchy Potato Kugel Cups, inspired by a family friend.

The author reflects on family history and connects with her ancestral roots while harvesting fruit on her farm, imagining the stories behind the fruit trees they inherit.

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.

The article discusses the similarities and differences between rugelach and schnecken, two rolled and filled Jewish pastries.