Paola Gavin

Before it became the bright green star of risottos and stir-fries, asparagus was a luxury fit for gods and kings

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?

These tasty vegetables have been part of Jewish cooking since the time of Moses

Knishes and latkes seem like they’ve been around forever, but the potato is a relatively recent addition to the Jewish kitchen

This Thanksgiving, consider the vegetable’s Jewish history and try something other than pie for dessert

Apples have been a sweet addition to Jewish cooking for centuries, even if they probably weren’t actually found in the Garden of Eden

Sure, they add a special something to your bagels and lox. But you can also find them growing at the Western Wall, or read about them in the Mishna.

The delicious history of the artichoke

The plant has been part of Jewish cooking since biblical times

Eggs are filled with nutrients—and symbolism. Just check your Seder plate.

It’s delicious, it’s good for you, and even the Talmud recommends adding it to your diet

Almonds have been beloved since biblical times, and continue to be popular in Jewish kitchens around the world

As Tu B’Shevat approaches, it’s this ancient fruit’s time to shine

Jews’ history with the legume goes back to biblical times—but not everyone is a fan

This humble vegetable is a staple of Jewish cooking around the globe