Sarna shares the origin stories and recipes for Jewish dishes that most of us have known forever, but without knowing why.

A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

In 'Cooking alla Giudia,' Benedetta Jasmine Guetta explores how waves of Jewish immigrants influenced Italy's fabled foodways.

Celebratory foods, flowers and design elements both elegant and rustic, and fashioned with the lush casual chic that is Kim Kushner's signature.

Tips and recipes to move you toward a grain-free pantry for Passover—or any season.

Paula Shoyer will be preparing her Jeweled Israeli Couscous with Hadassah audiences as part of the magazine's virtual discussion series.

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

Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.