During World War II, Fania Lewando’s restaurant and cooking school in Vilna were destroyed, along with her community’s synagogues, libraries, theaters and schools.

When Susie Fishbein came out with Kosher by Design 13 years ago, she had no inkling of the cookbook empire she had just created.

To Hovav, the dishes most worth celebrating and preserving are those made by the Israeli immigrants who make the country a culinary melting pot.

Whether broiled, grilled, canned or brined into lox, salmon is inextricably linked to the food cultures of American Jews

Now that spring has sprung, it’s the perfect time to swap out your meat entrées for pasta mains, mushrooms risottos and hearty salads.

Matza balls, brisket and raspberry chocolate macaroons, all gluten free, all thanks to The New Yiddish Kitchen.

Gluten- and dairy-free desserts have never tasted as scrumptiously delicious as they do at these New York-area bakeries.

Recipes for the Seder-plate staple—from the comforting familiarity of apple-and-walnut haroset to the exotic flavors of cardamom and coconut.