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.

Cookbook author and New York City chef Kim Kushner is out with her latest, "The New Kosher," and we're highlighting her stuffed halibut, shaved brussels sprouts and crispy…

Israeli chef Einat Admony has brought the eclectic flavors of her homeland to New York, where she is the proprietor of a growing number of Middle Eastern restaurants…

The legendary food critic and writer is out with her encyclopedic '1,000 Foods To Eat Before You Die,' her latest must-read culinary tour de force.

World Jewish Heritage, which aims to combine the resourcefulness of Tripadvisor with the importance of Unesco, will be a continually updated hub for Jewish cultural information around the…

Many of the "modern" adjustments in author Leah Koenig's new cookbook are subtle, but the results to classics like roasted chicken, schav and gefilte fish are revelatory.