With a sugary, crunchy topping, this noodle kugel could be a dessert as well as a side dish
Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’
Ethiopian Jews eat loaves of ‘defo dabo’ for Shabbat
This almodrote traces its roots back to pre-Inquisition Spain
Mexican ceviche brings a different flavor to the Seder table
These popular cookies, filled with fruit and nuts, are surprisingly easy to make
A cornmeal kugel recipe from the island of Madeira, where the New World met the Old World
This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco
Ben Moskowitz brought his recipe for kichel from Eastern Europe to the Midwest
This Moroccan recipe for pumpkin soup is a perfect way to start a Thanksgiving feast
These Polish blueberry buns are a perfect treat anytime
This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party
This Rosh Hashanah, try an aromatic fish dish instead of the same old brisket
This French dessert will change the way you think about rhubarb
This Tunisian recipe makes a perfect dish for a summery Shabbat dinner—or anytime
Tired of cheesecake and blintzes? Make cheese-filled sambusak your new holiday recipe.
These Egyptian beef shanks, with lemons and artichokes, make the perfect festive meal for a Passover Seder
This baked pasta dish, a favorite of Italian Jews, makes the perfect meal for Purim—or any special occasion
Tired of the same old roast chicken? Try chraime, a spicy fish dish that’s a Friday night staple for Jews from North Africa.
These aren’t your grandmother’s potato pancakes
In Israel, old recipes are deconstructed and transformed into something new
This humble pastry is the perfect dish for Simchat Torah. And it’ll cure your hangover, too.
My Aunt Eva’s recipe came with my family from Eastern Europe more than a century ago. Today, I bake them in memory of my mother.
How to make a perfect cold coup for summer
Move over, blintzes. A Romanian dish called malai, made from cornmeal and ricotta cheese, is a new holiday favorite.
How Schockoladenwurst came from Germany to El Salvador, and why this pareve dessert should make its way to your table