Driving along a nondescript industrial strip in Oxnard, California, about an hour and a half northwest of Los Angeles, the prospect of fine dining seems

In these days of busy schedules and overprogrammed lives, what does “daily cooking” look like? Too often—whether the kitchen belongs to a couple of empty

In my house, mishloah manot—festive packages of food exchanged between friends and family on Purim—were a simple, homespun affair. We would pile stacks of waffle-edged, floppy

“I eat Chinese food on Christmas/ Go to the movie theater, too/ ’Cause there just ain’t much else to do on Christmas/ When you’re a

On a chilly day last winter, Joan Nathan was testing recipes for her latest cookbook,Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Knopf),

When it comes to the Rosh Hashana table, honey, in all its burnished-amber stickiness, tends to steal the spotlight. Tradition calls for honey as a

I love Shavuot, the springtime holiday also known as the Festival of Weeks, which marks the end of a seven-week period following Passover and celebrates

Hadassah cookbooks are time capsules that shed light on the ways various chapters reacted to social movements.