A denizen of her local farmers' market, Rueven, a popular food blogger, shops—and cooks—according to what's in season.

A simple dressing of olive oil and fresh lime juice keeps this watermelon and feta salad light and simple.

This luscious wine-and-cherry dessert is an intoxicatingly sweet way to observe Tu B'Av, the ancient day of love. 

A new organization is pairing lone soldiers with young Jews near their hometowns, aiming to increase Diaspora Jews’ emotional attachment to Israel.

Classic recipes from around the Diaspora that have been reworked to impress modern guests. Standouts include a vegetarian moussaka and seeded schnitzel.

A beloved Jewish food writer share's her jam-making expertise in her latest cookbook. Rhubarb, Strawberry and Rose Jam, anyone?

In salad form, falafel becomes the star of a luncheon party, the fried balls no longer a fast meal to be devoured while rushing off to a meeting.

Feingold experiments with classic recipes to create her own takes—and as an exercise to stay sane and find a dash of serenity.