The spices that are featured in this Thai vegetable curry—turmeric, cumin, paprika, cinnamon and ginger—are common to the Sephardic kitchen.
I’ve never understood the appeal of a matzo ball. No great beauty, the spongy dough ball just sits there, taking up space in an otherwise nice bowl of chicken soup.
Fresh figs are a deliciously romantic addition to desserts, cheese boards, tarts and salads.
We were inspired to take our grandmother’s baba ghanoush recipe and give it a flavor makeover.
We Jews love our brisket. But there are some amazing butchers that provide the kosher consumer with cuts of meat from the rear half of the cow.
Kubbah is the crowning glory of Iraqi cuisine and there are many different kinds.
Going meatless occasionally is good for the planet and even better for your health.
The North African immigration to Israel, France and America has made merguez a popular staple in street food and barbecues.
What takes this cheesecake to heavenly heights is the garnish of delightfully citrusy bright orange sauce and sweet mango.
The beauty of a quiche for brunch or any meal, is that it can be prepared ahead of time and then reheated quickly.
More news and opinions than at a Shabbat dinner, right in your inbox.