Preserved lemons offer a new twist on dishes from around the world—particularly Middle Eastern food. And they’re easy to make.
This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco
This Rosh Hashanah, try an aromatic fish dish instead of the same old brisket
Once a month in Caracas, Estrella Benmaman turns her home into a restaurant, putting a new spin on her Fez-born grandmother’s recipes
Mama Lynna is run by a daughter-mother duo out of a home, and is only open two days a week
Israeli culinary expert Janna Gur gathers traditional recipes from across the Diaspora in her new cookbook, ‘Jewish Soul Food’
Mimouna, a group which teaches students about Moroccan Jewry, visits NYC
Old family recipes—from Morocco, Iraq, or Poland—in a new context offer a new range of options for Israeli restaurants
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.
Searching for Jewish cooking in France
A tour of restaurants in the Holy Land