The author reflects on the significance of matzah in their family, linking it to Soviet-era Jewish food practices and memories.

This recipe details how to make Grandma Rosalia's knish-ish, cinnamon-spiced fried buns, served with sour cream for dipping.

The author reflects on the different attitudes towards mackerel in Norway, where some believed that the fish was unfit for eating due to a belief that it fed off the dead bodies of German soldiers during WWII.

This personal essay explores the author's relationship with her father and his homemade hummus as he battles stage 3 lung cancer.

Carly Pildis shares her mother's recipe for a comforting and delicious Ashkenazi brisket.

Sephardic food holds a central place in the community, connecting people to their heritage through traditional recipes shared among family and friends.

The text reminisces about the author's grandfather, Grandpa Maurice, sharing anecdotes about his colorful life and love for making foul medemes, an Egyptian dish.

Mimi Sheraton fondly recalls her grandmother, a talented cook inspired by a Hungarian neighbor, renowned for her rich honey cake made with boiled honey.

The author reflects on their childhood experiences of Passover cleaning in a hoarding household, where the holiday offered a welcome break from domestic chaos.

Rosh Hashanah offers more than just apples and honey for its festive meals; the holiday also includes eating pomegranates, dates, and new fruits of the season.

The author discusses their unwavering loyalty to Detroit sports teams, despite living in Boston, attributing this allegiance to their father's influence.