It’s like the Bachelor, but with Moroccan salmon. Yaniv Cohen’s Shabbat dinners fed tens of thousands of people over the years and won him a wife.
Two preparations of the classic dish – one with meat, one pareve – with no added sugar.
Gluten-free this Purim? No problem.
These two Jewish foodies have created a cookbook for those recovering from cancer.
The key to this dish is the balance of flavors.
This recipe is Middle Eastern, vegan, and perfect.
Who needs eggs in shakshuka when you’ve got this secret ingredient?
IF you can’t make it Los Angeles’ Arts District eat at Bestia, try making one of its signature dishes instead.
There’s little you can do to ruin them.
These latkes, from Toronto’s king of comfort food, offer a taste of salty nostalgia.