The picturesque island of Sicily was once home to a large Jewish community. Though it has diminished, it left a significant mark, particularly on Italian cuisine and adoption of eggplants, peppers and tomatoes.
Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.
Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Not a fan of sweets? Though not traditional, with their triangular, pocket shape, calzones fit the bill for an Italian-inspired Purim, especially when filled with eggplant and peppers, beloved by Italian Jews.
While you drink champagne to ring in the New Year, Russian Jews in the US, Israel and all over the world celebrate Novy God, a secular, unique and delicious New Year’s Eve tradition.
Taking a girls’ trip to Croatia in late spring, Paula was pleasantly surprised to encounter beautiful views and beaches, rich history, fresh fish and even a regal cake that’s perfect for Rosh Hashanah.
Established on March 29, 1516, this week Venice’s Jewish ghetto will mark its 500th anniversary. To celebrate, Marcia delves into its rich cuisine, preparing baby artichoke risotto that’s perfect for spring.
Growing up in the Soviet Union during World War II, Inga Borisova recalls extreme hunger. Although she immigrated to the US in 1988, her first encounter with Americans was their 1943 food distributions.
Inspired by a friend who recently discovered Jewish roots in her Cuban family, Jodi set out to learn more about Cuban-Jewish cooking and ended up at Samy Sapayo’s table in Miami.
