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.

It doesn't get more essential than rich, creamy cheesecake for Shavuot. Friedman’s take on the classic combines cream cheese with sour cream and uses a graham cracker crust.

Chanie Apfelbaum is the rockstar millennial cook behind the Busy in Brooklyn blog and the brand-new cookbook 'Millennial Kosher.'

In Amanda Ruben's world, mashup dishes with Middle Eastern flavor, Mediterranean seasonality and Ashkenazi foundations are the ultimate in feasting.

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?

Salted maple challah, white wine brisket and a bright, sunny tzimmes all come courtesy of Naama Shefi's Jewish Food Society.

Fill your holiday table with updated Israeli translations of chopped liver, potato kugel and honey cake—plus a gorgeous and simple jeweled Persian rice dish.

A new cookbook pays homage to the Jewish cuisine of Yemen, where chefs create magic out of little more than flour and water—on Shavuot and everyday.