In "Just the Good Stuff," Rachel Mansfield reimagines sinful treats like rich fudge brownies and cheesy nachos in her indulgently healthful and wholesome style.

What to do with all that dried fruit you stockpiled for Tu B'Shevat? Why, make homemade Fig Newtons™, of course.

Pascal is the writer, recipe developer and photographer behind Overtime Cook online and three print cookbooks.

Nina Safar, the blogger behind the popular Kosher in the Kitch! screen name, is out with her debut cookbook, full of playful mashups and easy dinner ideas.

Today, plov has transitioned from a slow-cooked, stew-like affair to one that can be pulled together in about an hour.

Orange blossom water, zest and the fruitiness of olive oil get mixed with textured semolina in this rich, luscious basbusa cake.

Opening Sharon Lurie’s "A Taste of South Africa with the Kosher Butcher’s Wife" is like experiencing a new frontier of Jewish cooking.

These chocolate doughnuts have a slightly crunchy exterior and a soft interior, and can be eaten “plain” or topped with sprinkles or toasted coconut.