For my family, one of the favorites is a Moroccan olive chicken, a dish I only ever cook in honor of Shabbat.

This year our Purim seudah will be a Sephardic desayuno, a dairy lunch that usually includes a variety of burekas, boyos, cheeses, cuajado (frittata), huevos haminados (overnight brown eggs), salads and dips. 

This last week, orange made the biggest statement. Orange balloons, orange sweatshirts, orange ribbons and orange heart emojis symbolized our heartbreak, our pain, our sorrow.

I knew my family would enjoy these fish cakes because who doesn’t love fried food?

Kubbah is the jewel of the Babylonian Jewish kitchen.

This versatile cake recipe works with so many ingredients, like fresh blueberries, raspberries and blackberries in the winter and stone fruit in the summer.

Here’s a delightful citrusy lemon cake with that perfect crumb and luscious, creamy meringue

Aruk are incredibly versatile — they taste amazing hot and crispy, straight out of the frypan, and they are also delicious at room temperature.

There’s an old Ladino saying — “Los huesos vinieron a su lugar, which translates to “my bones fell back into place.” That’s how this soup made me feel. 

The winter flavors and the indulgent ingredients of the salad are enhanced with a sweet, salty, spicy sesame oil and ginger dressing.