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.

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.

As ordinary Americans have increased their time spent preparing food at home, so, too, have culinary celebrities, who have opened up their personal kitchens on social media.

With spring comes the arrival of greens including arugula and Swiss chard. Throw them together with fragrant herbs for a delicious, nutrient-rich Green Goddess Soup.

The key to light and airy matzah balls prepared from scratch is water—lots and lots of water.

Inspired by iconic Manischewitz soup packets, this hearty barley stew—in either its meat or vegetarian form—will help battle the winter blues.

Kushner's latest book is both a collection of stylish, contemporary recipes and a primer on casually elegant entertaining.