Apricots, plums and strawberries are at their peak now, so there’s no better time to start preserving them for colder days.
Bring some of these spices, oils, coffee, and condiments home with you, and you'll be fondly remembering your trip to Israel with your taste buds.
While the original recipe for Satsivi doesn't call for coconut milk, it adds a whole new layer of taste.
An upside-down tart of caramelized apricots in an almond crust. Serve warm with vanilla ice cream on top.
From Gaza to Lebanon, every chef makes fattoush, the classic Arab salad with pieces of pita mixed in, a little differently, and so can you.
Adding pomegranate soup with a hint of arak liquor to strawberries makes for an impressive and refreshing summer dessert.
Swiss chard, spinach and ricotta lasagna is rich, delicious, and very, very, green.
The family-owned Streit's Matzo factory on the Lower East Side has been feeding Americans since the 1920s. A crowdsourcing campaign is underway to complete a movie that tells its story.
Similar to Greek tzatziki, this dip is a bit more peppery, and a great last minute addition to your Shavuot table.
These delicious desserts are lighter in calories and fluffier than their American sister.