The text discusses the classic Jewish dish of borscht and introduces a recipe for Fennel and Beet Borscht from the upcoming cookbook "Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine" by Micah Siva.

Gavin Beinart-Smollan, during his masters degree research, discovered the rich history contained within his mom's collection of South African Jewish cookbooks.

A new survey sponsored by the Keren Keshet Foundation reveals that American Jews are showing new trends in their engagement with Jewish identity.

"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.