Yom Kippur is our opportunity for t’shuvah, for repentance. I have always thought of this special holiday as a spiritual journey, a time to recognize our shortcomings, to find the good in each of us, to recognize the importance of caring for others...

There is simplicity and an unspoken elegance inherent in most comfort foods. Every culture has them. They are the foods that console us and make us feel good.Here in America, popular comfort foods include gooey mac ’n’ cheese, beef stew with noodles...

I have always enjoyed Greek food, the distinctive flavors of fresh parsley, dill, garlic, oregano, cinnamon, allspice and honey, and the use of fresh lemon in so many dishes. And, of course, the luscious vegetables that thrive in Mediterranean climates:...

To serve an assortment of small plates to begin or even comprise an entire meal is a strong tradition throughout the world. There are tapas in Spain, meze in Turkey and Greece, antipasti in Italy, banchan in Korea, and salatim in Israel, which, according...

Culinary traditions and culture are intrinsically linked. Nowhere is this more evident than in the foods we associate with our Jewish holidays. You probably can name several such foods off the top of your head: latkes on Hanukkah, hamentaschen on Purim,...

Pita bread has become as common in the United States today as, well, sliced white bread. That wasn’t always the case. Growing up in the 1950s and 1960s, my generation had their sandwiches on Wonder bread, their lox and cream cheese on bagels, their...

Ingredients:1 large eggplant1 large red onion, peeled and thickly sliced2 tomatoes, each cut in half (not through stem side)Olive oil, for brushing1 large red bell pepper2 garlic cloves, peeled and finely minced1 tsp. ground cuminPinch of cayenne pepper3...

Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1¯½ to 2¯½ hours of rising. And there is nothing quite as gratifying as watching the pita rise...

When we’re all busy preparing for Passover, it takes chutzpah for me to focus on the day after Passover, right? But I recently learned of a joyous North African tradition that takes place the day after Passover. It’s called Mimouna, and for me it...

Hanukkah is not over yet. There is still time to celebrate the courage that our ancestors displayed in their revolt against religious persecution and, of course, the miracle of that tiny crucible of oil that burned for eight days.  Like me, many of you...

Passion fuels success and, in the case of Nathan Litz, that success is Sriracha Granada, a spicy-sweet green hot sauce he created in his home kitchen. This delicious condiment is now distributed nationwide. You can find it locally in grocery stores and...