This recipe describes how to make Chanukah Piñata Cookies, featuring hidden mini sweets inside buttery vanilla biscuits.

The author shares their experience of a recent cookbook event at a unique, inclusive synagogue called The South Philadelphia Shtiebel.

The author shares their experience of going on a book tour for their latest cookbook, "Portico."

This article provides a recipe for apple thumbprint cookies, which are both adorable and delicious.

The tradition of serving symbolic foods on Rosh Hashanah goes back to Talmudic times.

In this article, the author discusses the need to keep cool during the summer and shares some refreshing recipes that are perfect for hot days.

This text discusses the author's love for bourekas, a popular Jewish dish.

This article discusses a recipe for Summer Squash Shakshuka, a variation of the traditional tomato-based shakshuka dish.

This newsletter includes a recipe for Frangipane Cheesecake Spirals, a delicious dessert for Shavuot or springtime.

Tunisian fricass has become a popular Israeli Independence Day tradition.

In this article by Molly Yeh, she shares her personal recipe and method for making chicken and stars soup, a classic Jewish dish.

This video demonstrates how to make tzimmes, a traditional stew often served for Rosh Hashanah.

This article provides do-ahead recipes for the Jewish holiday season, specifically for Rosh Hashanah.

The article discusses the question of whether a Jew can cook Palestinian food without getting political.

This article discusses the similarities and differences between Russian and Ukrainian cuisine amidst the ongoing conflict between the two nations.

This recipe for Red Wine Braised Short Ribs with Creamy Polenta is shared by Eitan Bernath, a young cooking prodigy.

Eitan Bernath, a 19-year-old chef and social media sensation, has become a prominent figure in the culinary world.

Jake Cohen's debut cookbook, "Jew-ish," combines traditional Jewish recipes with modern twists, making them accessible and approachable.

The author shares her love for Tunisian couscous and her desire to learn how to cook it authentically from her Tunisian Auntie Brigitte.

Naomi Ross, a cooking instructor and food writer, provides lighter and healthier recipes for Pesach, including a no-fail turkey roast with basic spices, braised red cabbage and apples that can be made ahead, matzah brei cups as a baked version of the traditional fried dish, a delicious strawberry-rhubarb compote, and espresso meringue cookies that are crispy on the outside and chewy inside.

The text discusses the joy of cooking and eating rhubarb during summer, particularly focusing on a rhubarb tart popular in Jewish homes in France and Alsace.

Estrella Benmaman, a Jewish Venezuelan woman of Moroccan descent, hosts monthly gatherings in her home in Caracas, turning it into Paladar Estrella, where she serves Moroccan dishes inspired by her grandmother's recipes.

Joan Nathan recently received the Cookbook Award in the International category from the International Association of Culinary Professionals for her book "King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World."

In this reflective essay, the author explores the nostalgic journey of cooking traditional Jewish foods using old cookbooks like "How to Cook Like a Jewish Mother."

A well-stocked Jewish pantry consists of non-perishable staples like legumes, grains, canned goods, spices, and condiments, as well as long-lasting fridge and freezer items.