During the celebration of Rosh Hashanah, which begins the evening of Oct. 2, ritual foods play an important part at the family meal.
We just returned from another amazing adventure in Italy, one of many since our first visit 40 years ago.
Passover is our favorite family holiday — last year we hosted nearly 40 people at our house. It’s also one of the most complicated.
Purim is the holiday that celebrates the liberation of the Persian Jewish community long, long ago.
I have known Wolfgang Puck since he was about 19 or 20 years old and he was working as a chef at Ma Maison restaurant in West Hollywood.
Tu B’Shevat, known as the Jewish celebration of trees, falls on Jan. 25 this year, in the middle of winter, and marks the time when barren fruit trees begin to spring back to life.
Chanukah, which begins the night of Dec. 6, has always been a joyous holiday celebrated more in the home than in the synagogue.
In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday.
Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as I can remember.
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