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.

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.