Salonika, also known as Thessaloniki, is a large port city on the Aegean Sea, the second largest city in Greece after Athens. Prior to 1942, more than 56,000 Jews lived here and had unique culinary traditions, including a remarkable bread for Shavuot...

This story originally appeared on The Jewish Food Society “It always was a party when we got together,” cookbook author Judy Bart Kancigor says of her family when she was little. Judy grew up in Belle Harbor, a neighborhood just four blocks...

This story originally appeared on Jewish Food Society. Recipe Roots: Halych, Ukraine > Wichita, Kansas > Southern California Tucked into Esther Steinberg safety deposit box in Wichita, Kansas was her prized recipe for strudel. She kept...

The Jewish Light recently highlighted five prominent Jewish social media influencers with local ties. One of our featured influencers, Stefani Pollack, is a baker and cook extraordinaire with nearly 1 million Instagram followers. Pollack’s recipe for...

Ingredients2½ to 3 lbs. butternut squash, cut in half vertically and seeds removed1 tbsp. olive oil⅓ c. finely shredded unsweetened coconut, for garnishing2 tablespoons coconut oil1 tsp. mustard seeds1 tsp. whole cumin seeds3 cloves garlic, peeled...

This story orignally appeared on JewishFoodSociety.orgRecipe Roots: Uzhhorod, Czechoslovakia (present-day Ukraine) > Budapest > Greater Tel Aviv > Brooklyn > Hillsdale, NJ “Like many many other other Holocaust survivors… my parents felt...

INGREDIENTSBiscotti:3 c. plus 2 tbsp. unbleached all-purpose flour½ c. packed dark brown sugar½ tsp. ground cinnamon½ tsp.  ground ginger½ tsp. ground cloves¼ tsp. allspice¼ tsp. ground nutmeg1 tsp. baking powder⅛ tsp. coarse kosher salt½ c....

Americans don’t have nearly the appreciation that Israelis do for quiche. In the States, it’s an unimaginative brunch addition that never really shines. But in Israel, it’s the star of many lunch tables and an incredible dairy dinner. Not to mention...

This article originally appeared on The Nosher. Bourekas were one of the foods I fell in love with hard while in Israel for the first time. I am a sucker for pastry filled with, well, basically anything — samosas, empanadas, calzones, you name...

While my mother used maple flavored syrup in these macaroons, I would recommend using the real thing.Ingredients:2 c. tightly packed shredded coconut (unsweetened or sweetened, or a combination)1 tsp. freshly grated orange zest¼ c. maple syrup½ tsp....