Pesach can feel like a kitchen-driven servitude with endless cooking.

The writer fondly recalls their grandmother's tradition of making Pesach beef and leek patties, known as Kifteke de prasa, which were a beloved treat for their large family.

In the text "Friday Kibbitz: What's Your Favorite Artichoke Recipe?" the discussion likely revolves around different ways to prepare and cook artichokes.

Poppy seeds hold a special significance on Purim, with their use in traditional Ashkenazi hamantaschen linked to Queen Esther's diet during her time in King Ahasuerus's palace.

In this article, the author recalls their childhood memories of disappointing dry honey cake and shares their own recipe for a moist and delicious version.

The author reflects on how Sephardic flavors from their Syrian background shaped their childhood, with foods like kibbeh hamdah and mujedra being common staples.

In this discussion, readers are asked to share what they are cooking or eating for the holiday of Shavuot or the long weekend.

This article explores the significance of charoset, a staple of the Passover Seder, and the personal journey of the author in attempting to recreate their great-grandmother's charoset recipe.

This article discusses the Jewish holiday of Sukkot and the author's experience celebrating it.

The YouTube video showcases how to make classic and matbucha bialys, sharing the history and origin of this traditional Ashkenazi pastry popular among Jews in Eastern Europe and the United States.

The author shares their experience growing up with seafood in Norway, where they had access to a variety of prepared fish dishes.

Tsimmes, a traditional Ashkenazi Jewish dish made with root vegetables and dried fruit, has faced criticism for being overly sweet and time-consuming to prepare, often lacking depth and character when the meat is omitted.

In this reflective essay, the author explores the nostalgic journey of cooking traditional Jewish foods using old cookbooks like "How to Cook Like a Jewish Mother."

The author reflects on the evolution of latkes beyond the traditional potato version to include zucchini, sweet potato curry, celery root, and apple variations, influenced by modern culinary curiosity and the invention of the food processor.

The article explores the author's quest for the perfect cold borscht, highlighting the variations in ingredients and preparations between different Eastern European countries.

For a delicious Yom Kippur break-fast menu that will make fasting worth it, consider preparing dishes like Charred Eggplant Dip with Maple Drizzle, Caramelized Onion, Dill, and Smoked Salmon Frittata, Avocado and Heart of Palm Salad, and Sticky Date Bread Pudding.

The article discusses the traditional Middle Eastern method of making stuffed vegetables, which differs from the American version involving peppers and tomato sauce.