With a Ladino word introduced on each page, a Sephardic Jewish family prepares to celebrate Shabbat.

Avgolemono, a chicken soup with egg and lemon, has roots in Spain, Turkey, Italy, and Greece.

She didn’t mean it in a malicious way — I just did not conform to her stereotype of Sephardic Jews.

Tomas Kalika expands ideas of Jewish food by exploring recipes from the Jewish Diaspora.

This ritual for the Jewish New Year goes far beyond dipping apples in honey.

Lag B’Omer, the 33rd day between Passover and Shavuot, is traditionally celebrated with bonfires, parades and weddings. But at Magen David Sephardic Congregation, the celebration is on the 34th day.

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.

Noam Vazana wrote her upcoming album “Andalusian Brew” in Ladino.

Today, when we eat a sopapilla in a Mexican restaurant, enjoy a slice of sponge cake or an almond cookie, or share Spanish tapas with friends, we don’t recognize that these and other dishes can be traced back through centuries to Spain’s medieval Jews and the recipes that Spanish Jewish women carried when they fled religious persecution, scattering over much of the known world.