Jewish food festivals across the South offer a regional twist on traditional recipes—and the best place to find corned beef in barbecue country

The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes

Accustomed to calling the shots in the kitchen, top chefs tackle a new challenge: keeping their menus kosher at a pair of Washington fundraisers

A classic American cheesecake on the menu of a Provençal restaurant leads to a saunter through the culinary history of Jews and France

From chocolate cake to onion rolls, recent Jewish cookbooks offer a tantalizing range of recipes for Hanukkah treats to complement the latkes

A pre-Thanksgiving turkey potluck Shabbat dinner

Turkey anchors all Thanksgivings, but families flavor the meal with preparation and sides—like my mother’s marshmallow-topped sweet-potato tsimmes

Lior Lev Sercarz, an Israeli-born, French-trained chef, is a top provider of rigorously sourced seasonings to high-end New York restaurants

From crispy rice to chickpea dumplings, Persian Jewish cuisine offers new and different ways to celebrate the New Year

Italy’s glorious food is well-known, but not its rich Jewish culinary heritage, spanning 2,000 years. In honor of the 40th birthday of Chez Panisse, I’m planning a menu of Italian Jewish classics.

The best part of summer is its fresh, delicious fruits and vegetables, especially ripe, juicy tomatoes. You can hold on to the taste of summer by cooking them into a traditional Moroccan Jewish dish.

Joan Nathan on her old friend, a philanthropic dynamo and wonderful lady

David Tanis, Chez Panisse chef, cookbook author, and now food columnist for the New York Times, is best known for his seasonal cuisine. But this Midwestern-born chef cites Jewish food as his culinary roots.

A philanthropic effort helps low-income immigrant Israeli women build small businesses by cooking the dishes they know best. It’s a good program, and it’s delicious food.

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat