Majadra is a flavorful rice dish enriched with brown lentils, dark fried onions and spices such as cumin, garlic and cinnamon.

Store-bought puff pastry results in danishes that are flaky and foolproof every time. Plus, they freeze beautifully.

Throwback favorites like kasha, sweet and sour meatballs, chopped liver and brisket get gentle rewrites in this new recipe collection.

The key to light and airy matzah balls prepared from scratch is water—lots and lots of water.

Leah Koenig goes big with her latest cookbook, including favorite classics, forgotten one-time classics and standouts from diverse Jewish cultures.

Bake your holiday apple cake in a Bundt pan this year, honoring the legacy of Minnesota Hadassah women who introduced the pan to America almost 70 years ago.

A lemony-garlicky deconstructed hummus made with slightly smashed as well as whole chickpeas.

The basic components of a classic Israeli breakfast, including fresh jam, artisan bread, a cheesy egg frittata and several cheese spreads.