For as long as I can remember, my mother baked fresh Challah every Friday. The bread was soft, never too sweet, and pulled apart with ease. While Los Angeles at the time was not famous for its bread, my mother was. The oohs and aahs after Hamotzi were quickly followed by everyone’s request for a second serving.
Learn to make Spanish paella with chicken and artichokes over a wood fire.
A renowned vegetarian cookbook author teaches her daughter to cook long distance during the quarantine.
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?