Because I primarily ate rice pudding at these diners, the dish always felt more connected to my Midwestern roots rather than my Jewish heritage. But while researching dishes to include in The Jewish Cookbook—my forthcoming collection of global Jewish recipes—I discovered that rice pudding has a definitive place in the Jewish kitchen, particularly within Sephardi cuisine.

I’m convinced that the pillars of my grandmother’s home are seasoned with allspice—the indispensable condiment that flavors many of the Egyptian and Syrian dishes she cooked for us growing up. It’s clichéd to say that food is the lifeblood of Sephardic Jews, yet anytime an outsider asks what differentiates my Middle Eastern community from others of, say Eastern European origin, I’m compelled to address our diet.

A kosher for Passover alternative to injera...that we don't recommend.

Jews discuss the merits of globalizing Jewish Passover traditions and awareness

What Passover seder symbol is found in the traditions of all Jewish communities, but is not mentioned in the biblical passage that enjoins us to eat the paschal offering, matzah and bitter herbs? Haroset.

We got together with some of the incredible folks at Be’chol Lashon and Haggadot.com to talk all things Seder.

Increasingly trendy worldwide, Israeli food mixes the flavors of the Middle East and the Jewish Diaspora.

While it is disputed where it originated over 3000 years ago–some say India, others Turkey, others say it was definitely Byzantine–there is no doubt that halvah is one of the most common desserts in the world.

Recipes for Indian Jewish Brunch