If you grew up in a Moroccan household, you know that Shabbat lunch is dafina.

More than any other food, I feel that baba ta’mar are a tangible reminder of my Babylonian roots.

This delicious Bak’lawa Cake is a perfect marriage of Middle East meets American pound cake. 

T’bit is the Iraqi/Babylonian version of cholent, a wonderful slow cooked chicken and rice dish.

The acidic pop of the cherry tomatoes contrasts deliciously with the herby umami of the almond basil pesto.

My childhood memories are filled with cookies. Even more than they love cakes, Moroccans love their cookies.

This week, Sharon and I share a a skillet chicken recipe that tastes like home.

The crown jewel of the Babylonian Jewish kitchen, kubbah are shells made from semolina stuffed with a mixture of ground beef, Italian parsley and onion.

A couple of Sundays ago, my family and I were blessed to celebrate the centennial birthday of my mother-in-law, Becky.

All of the seven species play a popular part in the cuisine of Sephardic Jews. But this week, Sharon and I wanted to highlight two particular ingredients — olives and nuts.