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. 

It’s hard to write about something as trivial as food at a time when our beloved Israel is at war and when we are anxiously watching every heartbreaking bit of news.

A soup that reminds us how small we are in the scheme of the Universe. A soup that reminds us that life is a cycle and that we must go on, no matter that our hearts are completely shattered.

A bureka is a bundle of joy usually filled with feta cheese softened with creamy mashed potatoes. It’s a must have in the Rhodesli kitchen.

This Sukkot in my father’s memory, my mother will cook one of his favorite dishes — Fish Pilau Im’tabak — a classic dish from the Iraqi/Babylonian Jewish kitchen.