What foods naturally take the shape of a triangle? A slice of pizza or watermelon—and luscious, fruit-filled turnovers.

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

For many of the most adventurous Israeli chefs, knafeh remains a hallowed dessert almost exclusively enjoyed in a restaurant. But not anymore.

Simply put, Israelis are mango crazy in every possible sense, with decided preferences for Mango Sticky Rice and Mango Whole Fruit Popsicles.

Remember icebox cakes? Homey and delicious, and making use of readily available ingredients, it's time we revisit this American classic.

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

Koenig expands the Jewish palate via inclusivity, honoring traditions unfamiliar to many English-speaking Jews while carving out space for iconic American sweets.

Ottolenghi has become best known for his savory cooking—but did you know that the celebrated Israeli chef began his career as a pastry chef?