Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.

With a tahini-silan glaze, these roasted carrots will make a gorgeous side dish for your Rosh Hashanah table—or at any time of the year.

Twitty, who is Black, gay and Jewish, elegantly weaves Jewish and Black metaphors and expressions into tales of his travels throughout the American South and Africa.

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.

Around the country, classically trained Jewish chefs are retraining their culinary focus on deli, curing pastrami in-house and making everything in their restaurants from scratch.

Tips on wines to serve and braise with for your Passover cooking, from Covenant Winery's Jeff Morgan.

Turshen has established herself as an influential force in the highly competitive world of cookbook writing and a committed advocate for social justice.

Every year, hundreds of American-born Jews adapt the quintessential holiday of Thanksgiving to the Israeli kitchen.