Paula Shoyer will be preparing her Jeweled Israeli Couscous with Hadassah audiences as part of the magazine's virtual discussion series.

Explore the cuisines of Lebanon, Turkey, Libya and Iran, and spot the classic Middle Eastern dishes you will likewise find in the melting pot that is Israel.

This tantalizing new plant-based cookbook is a collaborative effort, with 40 women contributing interpretation, discourse and recipes.

Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.

Kenden Alfond's Rosh Hashanah couscous side dish of baked pumpkin and apple is reminiscent of a New England autumn.