This text discusses a recipe for Elderflower, Strawberry, and Mint Challah, incorporating homemade elderflower cordial.

Shavuot is discussed as an all-night holiday commemorating the giving of the Torah.

A newsletter promotes a paid annual subscription to The Jewish Table and shares a last-minute Passover recipe for Chicken with Clementines, Dates, and Capers from the cookbook "Hot Sheet."

Joan Nathan, a revered figure in Jewish food writing, has recently published her autobiography "My Life in Recipes," reflecting on her career and the importance of Jewish cuisine in people's lives.

The author, a convert to Judaism, reflects on creating new culinary traditions as a way to connect with their Jewish identity.

Tami Moyal's Chicken Kefta recipe, a Tunisian-inspired dish, reflects her North African heritage and family traditions.

This text provides a roundup of different Thanksgiving turkey recipes.

In his book "I Could Nosh: Classic Jew-ish Recipes Revamped for Every Day," Jake Cohen encourages a fun and enjoyable approach to Jewish cooking, including the first meal after fasting on Yom Kippur.

The article discusses the author's experience of not fasting on Yom Kippur and instead enjoying a delicious recipe for fresh figs with honey-pistachio cream.

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

Acclaimed food writer Mimi Sheraton passed away at 97.

Chef Hélène Jawhara Piñer demonstrates how to make traditional Sephardi Purim treats called Hojuelas on the YouTube series "Feed Your Soul with Jamie Geller."

Adam and Pam Goldgell, a couple who experienced job loss due to the pandemic, created a series of online cooking classes called "Adams Cooking Jams."

In this article, cooking instructor Naomi Ross shares updated recipes for the holiday of Rosh Hashanah.

This article explores the surprising and sometimes disconcerting ingredients found in traditional Jewish recipes, challenging the romanticized notion of ancestral culinary heritage.

Tablet Magazine has released a list of the 100 Most Jewish Foods, now available as a book, focusing on dishes with deep Jewish cultural significance rather than just popularity or taste.

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.

The article discusses transitioning to a less processed Shabbat meal.

Elisheva Urbas shares her journey of struggling to find a Rosh Hashanah honey cake recipe that is both enjoyed and finishes quickly in the household.

For Sukkot this year, when cooler weather calls for heartier meals, consider serving nourishing and meat-free dishes like Lily’s Red Lentil Soup filled with garlic, sweet potato, and red lentils, or Nettie's Underground Stew with roasted root vegetables and pinto beans.

Tisha B'Av is the saddest day in the Jewish calendar, marked by tragic events like the destruction of both Temples and expulsions of Jews from various countries.

A person born to convert parents recounts how Froot Loops became their first Jewish food, providing a sense of belonging within a Jewish family environment, despite lacking ancestral ties to Judaism.

'Ottolenghi: The Cookbook' by Yotam Ottolenghi and Sami Tamimi offers innovative twists on traditional Rosh Hashanah recipes, focusing on dishes popularized in the Ottolenghi restaurants in London.

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.