Jewish cooks in Dallas have adapted to local cuisines, including Texan fajitas, by incorporating fresh ingredients and flavors into their cooking.

A recent Zoom discussion hosted by the Forward and moderated by Yiddish editor Rukhl Schaechter featured four Jewish chefs and cookbook writers exploring traditional Eastern European Jewish dishes.

Tel Aviv's cocktail culture has experienced a transformation in recent years, moving away from neon-hued and sugary drinks to focus on local flavors and ingredients.