Ancient Jewish Aphrodisiacs Can Spice Up Valentine’s Day—or Any Shabbat Dinner

Whatever holiday you’re celebrating, put romance on the menu by taking some advice from everyone from Maimonides to Dr. Ruth

The Land of Milk and Honey Becomes a Land of High-End Chocolate

Chocolate Week begins in Israel, spotlighting dozens of artisan chocolatiers that have sprung up in the past few years

The Simple Way To Make the Ultimate ‘Burekas’

Video: Baking these crispy triangular pastries, filled with spinach and feta cheese, doesn’t have to be a hassle

For College Students Who Keep Kosher, More Campuses Offer More Options

Kosher food is becoming an option at a growing number of schools, from Hillels to dining halls to restaurants

Israel’s Desert Blooms—With Strawberries, Carrots, and Herbs—on The Salad Trail

On an agricultural farm in the Negev, visitors learn how to plant their own vegetable gardens for Tu B’Shevat

Not Your Grandmother’s Halva: The Humble Sesame Seed Gets a Makeover

Joyva continues almost a century of market dominance, but two new companies are turning sesame into something trendy

How To Make Dampfnudeln, the Ultimate Dessert for New Year’s Eve

Video: End the year on a sweet note with this Bavarian treat, a simple cake covered with a maple-caramel sauce

How To Make the Ultimate Sufganiyot—Israeli Jelly Doughnuts—for Hanukkah

Video: Make your own miracle of oil by frying up a batch of sugar-coated treats stuffed with apricot jam

You Love Latkes. You Love Brisket. For Hanukkah, Put Your Two Loves Together.

Make a moist brisket, then shred it and add it to your potato pancakes. It’s not what my grandmother used to make. It’s better.

Jewish Polish Food Is Like the Internet, Say the Knights of the Order of the Kishka

Tech-savvy aficionados of cholent and chopped liver defend the honor of Polish cuisine by likening it to advanced technology

Beets Aren’t Just for Borscht Anymore. So Get Back to Your Culinary Roots.

If you hate beets, you probably haven’t had them prepared properly. Here’s a dessert that’ll have you seeing red—in a good way.

Israeli Olive Growers Discover That Thinking Small Can Deliver Big Results

Boutique olive-oil producers gain popularity in Israel, but cheap imported oil—often lower quality—threatens the fledgling industry

It’s Difficult To Be a Foodie When You Can Eat Only at Kosher Restaurants

My family loved eating out together. But when my daughter became Orthodox, almost all our options got crossed off the menu.

Jews From Cochin Bring Their Unique Indian Cuisine to Israeli Diners

On a moshav in southern Israel, the women behind Matamey Cochin keep alive the flavors of an ancient Jewish community

Want To Make Your Ordinary Sandwich Extraordinary? Add a Turnip. Seriously.

Those pink, pickled root vegetables you find at felafel stands are called ‘torshi left’; and you can make some yourself at home

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