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.
These biscuits are quick and easy to make.
Vered Guttman's pick-up version of the classic Italian pick-me-up, using low fat cheese, vanilla pudding, and petit beurre biscuits, is an addicting and delicious Shavuot dessert.
In time for 'Feast of Weeks' holiday and Mother’s Day, celebrate the grains harvest - and your mothers - with these cheesy delights.
Jews from Eastern Europe brought the recipe to America, where it became a cheap protein; but the status of herring in the culinary world changed when the little fish made aliyah to Israel.
A Jewish breakfast classic, adapted from Russ & Daughters' recipe.
This recipe for slow-cooked tomatoes and eggplants dish easily allows for adding seasonal vegetables to the mix.