When Neil and I found out that Rabbi Bouskila would be returning to Los Angeles for the bar mitzvah of close family friends, we knew this was our opportunity to throw a Farewell (until we see you soon) Party. 

A nutritional powerhouse, farro contains protein, minerals, vitamins and antioxidants.

The wonderful thing about soups is that they are so nourishing and so comforting. Prepping the vegetables does take a little time, but once you throw everything in the pot, soup requires zero effort.

For Sephardic Jews, meatballs are rarely eaten with pasta. More often meatballs co-star with vegetables like potatoes, peas, zucchini, butternut squash, green beans and okra.

My memories of Hanukkah in Morocco revolve around the joy of family gathering together.

We are honored to cook Avinatan’s favorite dish, Mafrum and thought we’d share his story and this recipe with you.

My family and I celebrated our first Thanksgiving in Palm Springs in 1973. We had arrived in Los Angeles from Casablanca, Morocco, just after the Yom Kippur war.

]Sharon and I decided we would make a batch of these very typical Israeli rolled-up cookies.

Adeena Sussman’s latest New York Times bestselling cookbook “Shabbat” is an intensely personal love letter.

We really wanted to do something to gather women to show unity for Israel and to raise our voices in prayer for Israel and her brave soldiers.