T’bit is the Iraqi/Babylonian version of cholent, a wonderful slow cooked chicken and rice dish.

The acidic pop of the cherry tomatoes contrasts deliciously with the herby umami of the almond basil pesto.

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.