In celebration of Jewish American Heritage Month, a list of 17 appetizing kids' books about Jewish food is highlighted, ranging from Ashkenazi classics to diverse mash-ups like Asian and Mexican cuisines.

Kratsborsht is a traditional Ashkenazi dish made from the sperm of a mature male herring and served with herring, bread, and potatoes.

The author is experimenting with food fusion and developing recipes for their next cookbook.

Chef Michael Solomonov, known for popularizing Israeli cuisine in the US, discusses the importance of food in Jewish culture and its connection to Jewish identity and Zionism.

This article discusses nine essential cookbooks that celebrate Sephardic cuisine.

A new generation of Jewish women pastry chefs is incorporating their heritage and family stories into their baking.

The author recalls childhood memories of her Russian Jewish grandmother's cooking, which featured a mix of Ashkenazi and non-Ashkenazi dishes.

In this article, Marcy Goldman shares her renowned Caramel Matzoh Crunch recipe and discusses Passover preparations from her Newish Jewish Cookbook.

The article discusses the history and variations of borscht, a traditional Jewish dish made from beets that dates back to Babylonian times.

In Seattle, two Sephardic synagogues, Congregation Ezra Bessaroth and Sephardic Bikur Holim, engage in the tradition of baking traditional Sephardic pastries, providing a sense of community and cultural connection for its members.

Three diverse and delicious dairy dishes perfect for Chanukah celebrations are highlighted in this piece.

Rugelach, the beloved rolled cookies filled with dried fruits, nuts, or chocolate, are actually an American invention rather than an Old World treat.

Sarah Klegman and Elina Tilipman are the creative minds behind Challah Hub, a project dedicated to reinventing the classic Jewish bread, challah.