Classic recipes from around the Diaspora that have been reworked to impress modern guests. Standouts include a vegetarian moussaka and seeded schnitzel.

A beloved Jewish food writer share's her jam-making expertise in her latest cookbook. Rhubarb, Strawberry and Rose Jam, anyone?

In salad form, falafel becomes the star of a luncheon party, the fried balls no longer a fast meal to be devoured while rushing off to a meeting.

Feingold experiments with classic recipes to create her own takes—and as an exercise to stay sane and find a dash of serenity.

Israelis customarily climb the ancient hilltop fortress in the early morning hours, celebrating with a rustic picnic overlooking the Dead Sea.

In the book, Warren provides readers with a 21-day kosher plan to reboot and reprogram their bodies while retraining their minds.

While the obsession with fresh vegetables seems uniquely Israeli to many Diaspora Jews, it is the reality for most cultures who call the Levant home.

The American-born couple behind the Pat BaMelach bread bakeries In Israel extol the ancient virtues of wheat and its connection to Shavuot.