Lighter vegan riffs on Jewish classics make for delectable, soul-satisfying summer meals.

It doesn't get more essential than rich, creamy cheesecake for Shavuot. Friedman’s take on the classic combines cream cheese with sour cream and uses a graham cracker crust.

The knishes are at their most scrumptious when comprised of a very thin crust encasing a glorious amount of beef filling.

Even cholent, one of the Ashkenazi world’s most beloved slow-cooked delicacies, gets an Instant Pot revision under Shoyer’s watchful, expert eye.

Who knows, maybe jachnun is the next challah-, sourdough-, bagel-pandemic craze for home-bound bakers?

What foods naturally take the shape of a triangle? A slice of pizza or watermelon—and luscious, fruit-filled turnovers.

After 2,000 years, fruit has been harvested from biblical-era date palm trees brought back from extinction.

My take on the Uri Buri dish evolved into a light, Asian-style creamy salmon entree with more subtle flavor notes—and sans the heat of jalapeños.