This article discusses the rising popularity of tahini, a paste made from sesame seeds, particularly in the United States.

'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.

"Jerusalem: A Cookbook" by Ottolenghi and Tamimi and "Breaking Bread in the Galilee" by Abbie Rosner offer insights into the diverse food cultures of Jerusalem and the Galilee.

Chefs Yotam Ottolenghi and Sami Tamimi, originally from Jerusalem but now based in London, collaborated on "Jerusalem: A Cookbook" to revisit the flavors of their childhood and share recipes from Palestinian and Sephardic communities.