Influential food writer Claudia Roden is ‘not nearly finished yet.’

Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.

I loved my grandmother's latkes and reveled in the uncomplicated happiness that making them brought to her.

The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

In her fascinating new book, food historian Hélène Jawhara Piñer reveals the centuries-long backstory to the major Sephardi culinary traditions.

A simmering pot of Middle Eastern and Jewish influences.

Recipes, from Boston Cream Pie and Chocolate Pavlova to Tiramisu and Sticky Toffee Date Cake, are ambitiously doable.

Jake Cohen builds community through the Shabbat table—and Instagram.