Paola Gavin is a food writer and author of four vegetarian cookbooks including Hazana: Jewish Vegetarian Cooking.
Preserved lemons offer a new twist on dishes from around the world—particularly Middle Eastern food. And they’re easy to make.
Popular in everything from stews and sauces to sandwiches and egg dishes, harissa has traveled far from its Tunisian roots
Walnuts are popular in Jewish cooking around the world, and they’re perfect for Passover
This tart and tangy Middle Eastern staple can brighten up everything from soups and dressings to salads and entrees—and even a cocktail or two
How an ancient food made in sheepskin bags by camel-riding nomads became a modern breakfast favorite
From India to Latin America and beyond, Jews have been cooking with the sweet-sour fruit for centuries