Diversity, teachable moments, and, of course, food are on the menu for this Twin Cities chef.
This week we meet Becky Jaye, who charms us by sharing everything from her various "ands" to the highs and lows of navigating the world as an Asian Rabbinical student in Israel and the larger Jewish community.
Celebrating centuries-old dishes from Italy's Jewish ghettos.
Jews discuss the merits of globalizing Jewish Passover traditions and awareness
A new group called Kugel brings together the ‘multicultural bubble’ of New York’s Jewish scene.
Pomegranate molasses is a common ingredient in Middle Eastern cooking, where it is added to all kinds of dishes from stews, to dips, glazes for meats, and more
Traditional Foods and Recipe Suggestions for This Festive Holiday
Jewish classics get Mexican flavors from this new Chicago bakery.
Including Sephardic traditions at your Rosh Hashanah dinner table
A hearty lentil soup also known as Addes.
This Tunisian fish dish is perfect for Rosh Hashanah, or any dinner party
Chef Michael Twitty is gay, Jewish, and African-American — not necessarily in that order — serving up delectable fusion cuisine with a side of social justice
In our Sephardic community, our roots being Ottoman Rhodes, we make a few special dairy foods for the occasion; sutlach, a creamy rice pudding is one, and burekas, a community and family favorite, is another.
One of the things I like to emphasize about my KosherSoul side is that both the Jewish and African diasporas have been absorbed and have absorbed all of the places we have been.