Come early fall—still late summer in Israel—pomegranates and citrus fruits stud the shuk stalls, and I use the colorful bounty to inspire my Sukkot cooking.
Readers weigh in with letters to the editor on leaving the ultra-religious Jewish world, celebrity chef Andrew Zimmern and the dedication of Hadassah Hospital.
The way I find myself connecting to my great grandmother is through baking, especially her Chocolate Chip Sour Cream Coffee Cake and Apple and Cinnamon Sweet Noodle Kugel.