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.

In episode 88 of Unorthodox, the hosts interview Jewish food columnist Joan Nathan about her cookbook "King Solomon's Table," which explores Jewish cooking worldwide with dishes like schokoladenwurst, a dessert originating from Berlin.

The author reflects on their culinary experiences in San Francisco, highlighting the versatility of persimmons in various dishes across different restaurants.

Azerbaijan is home to a historic Jewish community dating back centuries.

Syrian Jews often include meatballs like albondigas or keftes in their Hanukkah meals, a tradition stemming from their heritage in Aleppo.

The author shares a recipe for Lamb Tagine with Apricots and Prunes inspired by their experiences in Morocco and Israel, aiming to evoke warm flavors for Rosh Hashanah.

The article discusses the ancient origins of stuffed grape leaves, a popular dish in Jewish communities around the Middle East with variations in Greek, Iraqi, and Persian traditions.

A mother recounts the challenges of adjusting her family's diet after discovering her daughter's egg allergy, leading to the need for eggless Jewish recipes.

Ronnie Fein, a food writer and cookbook author from Stamford, CT, faced the challenge of creating a dish that would cater to both vegetarians and meat lovers in her family during Thanksgiving.

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.

Liza Schoenfein discusses her recent exploration with honey cake recipes leading up to the High Holy Days.

This recipe offers a gluten-free twist on the traditional Rosh Hashanah honey cake by incorporating Italian plums for a seasonal flavor.

With Thanksgivukkah approaching, the article presents four sweet potato recipes perfect for the occasion: a classic sweet potato casserole with marshmallows and pineapple, a southwestern tsimmes stuffed in chilies, curried sweet potato latkes, and Moroccan sweet potatoes and vegetables.

The text is a personal reflection on the author's journey as a convert to Judaism and their struggle with Jewish food traditions, particularly around Passover.

Leah Koenig, a popular Jewish cookbook author, is interviewed about her process of creating and testing recipes for her upcoming cookbook, "The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen," in a discussion with The Forward's Devra Ferst.