Many of you might ask, “Why change something that has worked so well year after year?” My answer to you and to my family: “If you don’t leave your comfort zone, you’ll never know what you might...

October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes.But as much as Americans truly love pumpkin, we are sometimes guilty of typecasting this nutritious...

Greek Jews are no strangers to moussaka, the rich casserole traditionally made from eggplant and lamb and thickly layered with bechamel. But because kosher laws prohibit the consumption of milk and...

Roasted cauliflower is a part of many Israeli dishes, such as soups, salads, and as a topping for hummus or labne. To make sure that the cauliflower is crisp, roast it or re-crisp it in a preheated 475-degree...

I found this dessert recipe in “The World of Jewish Cooking” by the late Gil Marks. He described this sweet treat as a Sephardic Cookie Ring, often served at the end of the break fast meal in Syria,...

According to the folks at the legendary Zingerman’s Roadhouse in Ann Arbor, Mich., Greek Fideikos, from the Spanish Fideos (noodles), were popular among Greek Jews who baked their noodles with cheese....

Pomegranates have always been a powerful symbol in Jewish cuisine. Originating in Persia, pomegranates are especially meaningful on the High Holidays. It is customary for Sephardic Jews on the second night...

According to Emily Sacharin, the author of the Jewish food history blog “Poppy and Prune,” Sephardic cuisine incorporates white beans in salads, soups, and stews. In this piyaz, the beans are mixed...