What to do with all that dried fruit you stockpiled for Tu B'Shevat? Why, make homemade Fig Newtons™, of course.

Today, plov has transitioned from a slow-cooked, stew-like affair to one that can be pulled together in about an hour.

Orange blossom water, zest and the fruitiness of olive oil get mixed with textured semolina in this rich, luscious basbusa cake.

This year, let's refashion these deliciously spicy molasses-based cookies as Hanukkah-themed gingerbread treats.

Using coconut milk, cream and oil in place of dairy makes for luscious and rich chocolate-based desserts—for instance, this Raspberry Chocolate Mousse with Cookie Crumbles.

The sweet potato—or batata in Hebrew—is preferable to pumpkin when baking for Thanksgiving, for instance in these sweet potato pie bars.

Majadra is a flavorful rice dish enriched with brown lentils, dark fried onions and spices such as cumin, garlic and cinnamon.

Store-bought puff pastry results in danishes that are flaky and foolproof every time. Plus, they freeze beautifully.