A trip to Bella Roma will always be memorable.

This week we commemorate the beautiful holiday of Shavuot, Z’man Matan Torateinu (Giving of the Torah). We learn Torah all night and indulge in deliciously dairy meals.

Imagine an Indian samosa but with meaty ground chickpeas and caramelized onion perfectly seasoned with cumin and curry powder surrounded by a fluffy, crispy dough.

Il Bronzino’s magnificent portrait of Marie de Medici hangs in the Uffizi Gallery in Florence, Italy.

There is nothing more Sephardic than rice.

This year Mother’s Day falls closely on the heels of Yom Ha’atmaut, so Rachel and I were inspired to add an Israeli element to our Sunday brunch: flaky crispy burekas baked with a salty feta and egg filling.

Is there anything like the sweet torture of the aroma of bread baking in the oven?

For David Suissa’s mother, the last day of Pesach is the day she serves solda, an old-school Moroccan dish that transforms leftover matzah into comfort food.