During the Festival of Lights, 'the chosen people choose jelly,' says ‘Donut Rabbi’ Aaron D. Mehlman.

Singer-songwriter Sarah Aroeste and chef Susan Barocas's unique new project merges traditional songs and dishes preserved by generations of Sefardi women.

Sarna shares the origin stories and recipes for Jewish dishes that most of us have known forever, but without knowing why.

Celebratory foods, flowers and design elements both elegant and rustic, and fashioned with the lush casual chic that is Kim Kushner's signature.

The delicious, overstuffed account of the family and the shop that became the quintessential New York City food purveyor.

Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.

In her fascinating new book, food historian Hélène Jawhara Piñer reveals the centuries-long backstory to the major Sephardi culinary traditions.

Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.