Jessica Halfin walks you through prepping babka dough, creating an array of fillings and—perhaps most crucial—how to braid a loaf.

London baker Allegra Benitah, aka the Challah Mummy, is getting creative with everyone’s favorite Shabbat carbohydrate.

A Tunisian Fricassee Sandwich prepared on focaccia, Tabbouleh and Halva and White Chocolate Chip Tahini Cookies come together for a gourmet, hearty post-hike picnic.

The classic Israeli salad paired with challah cubes toasted with garlic, za’atar, olive oil and salt.

Jessica Halfin’s Alfajores Cheesecake is a riff on the classic Argentinean cookie popular in Israel—the perfect treat for your Shavuot holiday baking.

While no one website lists them all, a Google search of the shuk of your choice plus “food tour” will turn up several options. TripAdvisor is also a good resource.

A small but influential group of Israeli women serve as executive chefs in top restaurants in Tel Aviv and Jerusalem.

What better way to celebrate the end of Passover than a cold beer? Drinkers in Israel are reveling in the burgeoning craft beer scene in Tel Aviv and Jerusalem.

Roasted chicken slathered in herbed salt and harissa makes an elegantly simple entrée alongside citrus-spiked arugula salad.

Fueled by burning nostalgia, Jessica Halfin developed her own recipes for Manischewitz-like macaroons and marshmallows for Passover.

Shulie Madnick of Food Wanderings offers recipes for slow-cooked lamb biryani—a highly aromatic rice pilaf—as well as coconut milk and rice flour crepes.

Tips on how to bake the perfect challah, from kneading, braiding and egg washing to checking for doneness. Plus, variations for sweet buns.

The Russian population in Israel has largely assimilated into Israeli society—especially in its youngest generations—but the holiday traditions of Novy God still hold fast.

Affordable tasting menus at top Jerusalem restaurants, kitchen tours and chef-led foraging trips through Jerusalem’s markets are just some of the events planned for the annual food festival.

After receiving an Alzheimer’s diagnosis, Paula Wolfert and collaborator Emily Kaiser Thelin immediately took up the challenge of documenting all of the trailblazing author’s experiences. The result is Unforgettable.

Kat Romanow is the young dynamo preserving and making cool to a young generation the rich culinary history of Jewish Montreal. And, lucky us, she shares a recipe for the iconic Montreal bagel as well as gravlax.

Celebrity chef Yotam Ottolenghi fuses his Israeli roots—for example tahini, and lots of it, in this bar cookie—with British baking classics in his latest cookbook, Sweet.

Jessica Halfin explores the vibrant Haifa shuk in search of autumnal produce to pair with her homemade olive oil granola and yogurt.

Deb Perelman of the celebrated cooking blog Smitten Kitchen is out with her second cookbook. Her streamlined takes on foodie preparations—like in her Chocolate Pecan Slab Pie—are nothing short of inspirational.

Jessica Halfin slightly tweaks recipes for Grandma’s Chocolate Chip Sour Cream Cake and Apple and Cinnamon Sweet Noodle Kugel. Delicious make-ahead dairy desserts for your holiday table.

Homemade, home-cooked treats for all your loved ones this New Year, from whisky to coffee to nuts and honey.

Jessica Halfin imported her New England sensibilities to Israel when she immigrated 10-plus years ago. Now, her New Year table is a very Israeli mix of Ashkenazi, Middle Eastern and American flavors.

The star of Bizarre Foods with Andrew Zimmern has explored gastronomy from Rio to Samoa and Tanzania. But with us, he shared one of his personal—and most familiar—favorites: his Grandmother Henriette’s potted chicken.

From Gribenes-toppped guacamole to tangy red sauce gefilte fish studded with piquant olives, the celebrity TV chef has delicious takes on Ashkenazic staples.

Renee Muller’s new kosher cookbook, Our Table, offers great inspiration for your holiday table, including her Apple and Honey Muffins and easy Apple Cobbler.