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.

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

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.

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.