The newsletter shares personal reflections on parenting milestones and the joys of summer with family.

Jeremy Salamon, a Jewish chef in Brooklyn, draws inspiration from his Hungarian-Jewish grandma, Agi, a Holocaust survivor, serving her comfort foods like palacsinta at his restaurant, Agis Counter.

This recipe features an all-in-one dish of baked orzo with feta, tomatoes, and olives, inspired by the Green Roasting Tin cookbook.

This text features a collection of brief culinary and lifestyle tips shared by different individuals.

A YouTube video featuring a homemade Cinnamon Rolls recipe perfect for Shavuot, showcasing fluffy, gooey rolls with cream cheese frosting, described as the best tasting with soft dough and a delicious filling.

The Israeli crumb cheesecake is a simple and elegant dessert perfect for entertaining, requiring advance preparation.

Cottage cheese, a long-standing Jewish staple, plays a significant role in Shavuot recipes due to its dairy nature symbolizing the nourishing aspect of the Torah.

Omer Wenkert is known for his Cloud cheesecake recipe, which reflects his dream of opening a restaurant and his caring nature towards employees and teenagers he volunteers with.

The article presents a selection of twenty diverse and delicious cheesecake recipes perfect for Shavuot celebrations, ranging from traditional to innovative versions.

This recipe describes how to make a Crunchie bar cheesecake with a nutty base, a rich filling made of egg whites, cream cheese, lemon zest, and lemon juice, topped with chopped and crushed Cadbury Crunchie bars.

This recipe provides instructions for making a tahini and silan (date molasses) cheesecake, with tips such as using full-fat cream cheese, not overmixing the cheesecake mixture, and using a combination of Lotus Biscoff and Digestive biscuits for the base.

Joan Nathan shares her life, family history, and adventures exploring Jewish cuisine worldwide in a conversation with Robert Siegel for Moment Magazine.

Renowned Jewish culinary figure Joan Nathan, author of the memoir "My Life in Recipes: Food, Family, and Memories," will be interviewed by Hadassah Magazine's Executive Editor Lisa Hostein on Thursday, June 20 at 7:00 PM ET.

Joan Nathan, a renowned figure in Jewish cooking, discusses her latest cookbook "My Life in Recipes: Food, Family, and Memories" with former NPR host Robert Siegel.

A professional pastry chef offers tips for making perfect baked and no-bake cheesecakes, highlighting common mistakes to avoid.

The video explores creative ideas for salads and dips, ideal for Shabbat meals.

This recipe is inspired by Satay Chicken, the national dish of Indonesia and Malaysia, incorporating similar flavors in a simplified cooked dish.

This text provides a recipe for tarragon and lemon spatchcocked chicken with charred red onions and chicory, serving four people with a preparation time of 15-20 minutes and a cooking time of 45 minutes to an hour.

The text discusses a new cookbook titled "The Jewish Holiday Table" that features diverse Jewish recipes and personal essays from around the world.

This recipe features braised chicken legs and wings with almonds, olives, raisins, and preserved lemon, offering a balance of sweet, salty, and savory flavors.

This recipe provides instructions for making marinated labneh balls by rolling labneh into balls, placing them in a jar, covering them with oil, and storing them in the refrigerator for up to 4 months.

This recipe for Herbed Dijon-Maple Chicken involves a flavorful rub and herb blend to enhance the taste of the dish.

To celebrate Shabbat UK, a quick and tasty recipe for superfast pea soup with lemon crème fraiche and sumac is shared, requiring minimal hands-on time and perfect for a spring Shabbat meal.

Kosher restaurants are increasingly incorporating wagyu beef, a highly marbled and luxurious Japanese cattle breed, into their menus, a trend that has long been popular in non-kosher establishments.

The recipe describes how to make a Choc Chip Cheesecake Pie with a tahini and vanilla flavored pastry.