Equal parts nostalgia for Israel and delicious inspiration, Alon Shaya's debut cookbook makes for an exciting pre-Passover read.

The number of high-end vegan restaurants is on the rise across the country. In Los Angeles, no one does plant-based cuisine better than Tal Ronnen.

The globetrotting culinary adventurer largely responsible for popularizing Moroccan food in America is now engaged in a battle against the effects of Alzheimer's.

Salted maple challah, white wine brisket and a bright, sunny tzimmes all come courtesy of Naama Shefi's Jewish Food Society.

The Travel Channel TV star is a well-respected presence in the food world and a world-class raconteur, lecturer and writer.

A new cookbook pays homage to the Jewish cuisine of Yemen, where chefs create magic out of little more than flour and water—on Shavuot and everyday.

A pair of young New Yorkers with decidedly old souls took up the challenge of re-creating the beloved gefilte fish as well as rethinking classics like kugel.

There is a pleasing economy to this type of cooking that goes beyond the financial. Shopping, planning and, of course, cooking become less overwhelming experiences.