This creamy blended soup is filled with lots and lots of vegetables. Leeks and onions, carrots and celery, turnip and potatoes, all punctuated by the earthy, buttery, nutty flavor of the fava beans.

My recipe for chicken soup includes lots of dill and parsley, root vegetables like parsnip, turnip and carrots, as well as celery and garlic. I include a yellow onion in its skin, which gives the soup a most glorious golden color.

Morocco has always had a deep connection to almonds, where they have grown for centuries and where they are central to many festive foods.

We made this recipe Passover-friendly because who doesn’t need an easy one-skillet dish that is healthy and delicious!?!

Tangy, bright and filled with irresistible umami flavor, turshi is the perfect complement to burgers, kebabs and chicken, as well as the perfect foil for eggs and salads.

A favorite of the Ladino kitchen, the recipe for this traditional cookie dates all the way back to medieval Spain.

For Purim, the Jewish communities of North Africa bake a special Purim bread roll called Ojos de Haman (eyes of Haman), with a whole egg cradled in the bread, with two strips of dough on top forming an X.

Love is precious and this Persian Love Cake is the perfect way to show a little love to your friends and family.

Ever since I was a small child, Dafina has been a favorite food. This Moroccan hamim (Shabbat stew) is the ultimate comfort food.

I knew we had to reimagine my couscous salad with all the fruits of the land. Traditionally, the holiday is marked by eating fruits and nuts, honoring what grows and sustains us.