Influential food writer Claudia Roden is ‘not nearly finished yet.’

I loved my grandmother's latkes and reveled in the uncomplicated happiness that making them brought to her.

The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

A simmering pot of Middle Eastern and Jewish influences.

Recipes, from Boston Cream Pie and Chocolate Pavlova to Tiramisu and Sticky Toffee Date Cake, are ambitiously doable.

Jake Cohen builds community through the Shabbat table—and Instagram.

Filled with 130 recipes from around the globe, all based on bird and broth, every page of the cookbook is a reminder that chicken soup is a cure…

Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.