The Jews’ love affair with the humble onion dates back to ancient times. But how well do you know which one to use for which recipe in your kitchen today?
Dreading a week of unhappy mornings? This chametz-free version of a savory strata will open your eyes to a new taste of the holiday.
Jews and Muslims love the Iranian rice dish in equal measure. Could the food be a kickoff to long-lasting peace?
Every Friday night, khoresh—a stew that can be made in many ways—reigns supreme on Shabbat dinner tables
Join Joan Nathan as she cooks her favorite Shabbat recipes with her son, David Henry Gerson, in a new weekly video series
Why do Romanians sing songs extolling mamaliga, their vegetarian national dish? Because it’s delicious.
Who can go eight days without chocolate chip cookies?
This orange marmalade is a reminder of Sicily’s ancient Jewish community
An Israeli chef’s vegetable soup is the perfect antidote to cold weather
A ceviche recipe fresh from the Mediterranean—with a few adjustments so you can make it anywhere
Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed
With a sugary, crunchy topping, this noodle kugel could be a dessert as well as a side dish
The Jews of Italy used goose instead of pork to make their distinctive charcuterie
Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’
Once a staple of Eastern European Jewish kitchens, the black radish is ripe for a comeback
Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat
A summery bowl of soup reminds us that some things are worth the wait
