There is a pleasing economy to this type of cooking that goes beyond the financial. Shopping, planning and, of course, cooking become less overwhelming experiences.

Uri Scheft is the culinary genius behind the popular Lehamim bakery chain in Israel, aka Breads Bakery in New York City.

Gribenes on guacamole is just one creative take on cooking Jewish classics with a Mexican accent.

To Hovav, the dishes most worth celebrating and preserving are those made by the Israeli immigrants who make the country a culinary melting pot.

Recipes for the Seder-plate staple—from the comforting familiarity of apple-and-walnut haroset to the exotic flavors of cardamom and coconut.

Similar to matza balls, gondi are spheres made with ground chicken bound with egg and chickpea flour, seasoned with turmeric, cumin and coriander.

Sarabeth Levine has popularized fruit jams and put breakfast and brunch on the menu at her restaurants. Now she's out with a cookbook devoted to the morning meal.

Food trucks in metropolises from New York to Austin offer delicious gourmet lunches to hungry kosher eaters.