Diversity, teachable moments, and, of course, food are on the menu for this Twin Cities chef.
A traditional fried treat with a fascinating history.
Drawing inspiration from Jewish Latinos, some cooks and bakers are making the sweet fritters for the holiday, instead of the traditional jelly doughnuts.
Taking what Jews and Arabs have cooked for generations and attaching the label 'Israeli' to it is culinary injustice.
The writer, scholar, and chef talks kasha varnishkes, tikkun olam, and the Afro-Jewish culinary connection.
Every Friday, the aroma of simmering onions, cumin, turmeric, peppers, and garlic waft up from Jewish stovetops throughout the world.
Israeli-trained owner of 'Mishiguene' restaurant wins 'Chefs Choice Award' for menu with various Jewish foods.
Avgolemono, a chicken soup with egg and lemon, has roots in Spain, Turkey, Italy, and Greece.
New cookbook features unique kosher dishes unwittingly prepared by generations of a Catholic Cuban-Spanish family with hidden Sephardic Jewish roots.