I loved my grandmother's latkes and reveled in the uncomplicated happiness that making them brought to her.

Join us as Hadassah Magazine’s beloved food writer and best-selling cookbook author Adeena Sussman interviews Paula Shoyer.

A simmering pot of Middle Eastern and Jewish influences.

Baking releases endorphins and taunts your sense of self with a demand for perfection that, when it comes, feels effortless.

Some of your favorite Jewish chefs—and ours!—appear in this latest mind-bending crossword.

Hipster Tel Avivians seeking old-world comfort cuisine are rediscovering the simple deliciousness of cholent.

French delicacies like éclairs and macarons are sharing bakery-case real estate with sponge strudels. Argentinian cookies are popping up in bakeries. Artisan bread is on the rise.

Danielle Oron’s cooking style is simple, sophisticated Middle Eastern fusion. Sumac and za’atar make frequent appearances, as do labane and tahini.