Everything about Jerusalem is “complicated”: its political status, its soup-mix population of Arabs and Jews from wide diasporas, even its food. It is that last

We all know that America prides itself on being a melting pot, home to simmering masses of immigrants both Jewish and not. But we are

Helen Nash’s two previous kosher cookbooks—Kosher Cuisine and Helen Nash’s Kosher Kitchen (Jason Aronson)—are regarded as perennial standouts in the field of Jewish cooking, praised by well-known Jewish

Bored of cheesecake and blintzes for Shavuot? How about luxuriously decadent dairy rugelach?

Kosher desserts present a year-round challenge in their customary need to be non-dairy, if being served after a meal containing meat. Add to the culinary

Kosher entertaining not surprisingly changes in style and flair depending on the city, country—and continent. For a glimpse into the kosher world in South Africa,

Looking for a little culinary inspiration to liven up your break-fast table? Hadassah Everyday Cookbook author Leah Koenig suggests serving Ricotta-Stuffed Shells and, for dessert, Apple Cranberry Fall Crumble alongside the

My Miso-Glazed Black Cod From Geila Hocherman and Arthur Boehm’s Kosher Revolution. Serves 6. New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on