Even cholent, one of the Ashkenazi world’s most beloved slow-cooked delicacies, gets an Instant Pot revision under Shoyer’s watchful, expert eye.

Tahini belongs in more than just hummus—think salad dressings and stir fries, salted caramel desserts and carrot cakes—argues one of the leading artisanal producers of tahini today.

In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.

“There’s something about the Jewish community and cake….” So begins the narrative of 'Now for Something Sweet,' the fourth cookbook from the Australian-based Monday Morning Cooking Club

Gardiner consistently delivers interesting new flavors and culinary mashups in a “chefy” way that might intimidate the home cook at first glance—but shouldn't.

Peak into Eden Grinshpan’s world of modern Israeli flavors with her Sumac Roasted Whole Snapper for two and Tahini Sheet Cake.

'Peas, Love & Carrots' is gorgeous, filled to the brim with instantly fascinating yet approachable dishes that espouse Renov’s love of seasonal Israeli cooking.

Explore the cuisines of Lebanon, Turkey, Libya and Iran, and spot the classic Middle Eastern dishes you will likewise find in the melting pot that is Israel.