This article explores the author's experience of celebrating Christmas with her Italian friend's family and the connection between two traditional desserts, sfingi and sfenj.

In this article, the author explores the topic of new Hanukkah food traditions.

Learn how to create a festive pull-apart pizza menorah for Hanukkah using simple ingredients and a special seasoning.

In a panel discussion hosted by Forverts editor Rukhl Schaechter, four cooks and scholars of Eastern European Jewish cuisine discussed what their ancestors might have eaten for an ordinary weekday breakfast.

The author reflects on the traditional Ashkenazi Passover meal being dull in color and flavor compared to other cuisines.

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

Rozanne Gold, an award-winning chef and cookbook author, fell in love with Israeli food during a trip in 1980.

This text offers a diverse array of Chanukah recipes from culinary experts Joan Nathan and Paula Shoyer, drawing inspiration from Jewish cuisine around the world.