In this episode, Tal Schneider, political correspondent at the Times of Israel, discusses the latest developments in Israeli politics as the country heads towards its fourth election in two years.

This text offers a diverse array of Chanukah recipes from culinary experts Joan Nathan and Paula Shoyer, drawing inspiration from Jewish cuisine around the world.

Sufganiyot, a staple during Hanukkah, is typically enjoyed as jelly-filled doughnuts in America, whereas in Israel, a wide variety of creative and elaborate sufganiyot are popular, especially during the holiday season.

As Hanukkah approaches, the celebration's culinary traditions shine with comforting and delicious food like latkes and jelly donuts.

Excessive sugar consumption, especially added sugars, has been linked to weight gain and various chronic diseases like diabetes and heart disease due to their empty calories and lack of nutrients.

The tradition of eating sufganiyot during Chanukah in Israel is deeply ingrained, with a myth connecting them to Adam and Eve in the Garden of Eden despite no explicit textual basis.

In Israel, sufganiyot, or jelly doughnuts, are a traditional Hanukkah treat made by bakers during the eight-day holiday.

With Thanksgivukkah approaching, the article presents four sweet potato recipes perfect for the occasion: a classic sweet potato casserole with marshmallows and pineapple, a southwestern tsimmes stuffed in chilies, curried sweet potato latkes, and Moroccan sweet potatoes and vegetables.

Potato latkes are a beloved Hanukkah tradition that have become popular among Jews for their crispy and delicious taste.

The writer, in a humorous and detailed account, attempts to recreate the traditional Hanukkah treat sufganiyot.