In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.

Creative pareve interpretations of classic side dishes, including creamed spinach, butternut squash puree and chestnut-fennel stuffing—plus a citrusy cranberry sauce.

Salzman's style reflects the influences of Jewish, Middle Eastern and Italian culinary traditions while relying heavily on a Californian awareness of fresh seasonal produce.

Fried corn schnitzel is a quick and easy meal that is vegetarian, pareve and kid-friendly. Serve with mashed potatoes and an extra-large portion of fresh Israeli salad.

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.

This year, I expect vegan- and vegetarian-based menus to be creeping into Israeli barbecue spreads for Yom Ha'atzmaut.

During World War II, Fania Lewando’s restaurant and cooking school in Vilna were destroyed, along with her community’s synagogues, libraries, theaters and schools.

This delightful new cookbook from JCC Manhattan focuses on global, healthful, fresh and delicious cuisine—a little bit of everything plus some comforting Jewish classics. A great recipe collection…