The miracle is the same miracle, the oil is the same oil: Jewish communities from around the world have interpreted the tradition of eating fried foods for Hanukkah in plenty of ways.
But when did the custom of eating latkes for Hanukkah begin?
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that
Way before Campbell’s iconic cans, Jews around the world prepared the savory broth. We take a closer look at its unique origins, just in time for Yom Kippur
They say that all the kugel one ate in honor of Shabbat is weighed in heavenly court alongside one’s deeds and misdeeds
Even if you feel like you could eat the whole table after the 25-hour fast, both nutritionists and traditionalists agree - light and sweet is the way to go.
Whether you like dipping a bit of challah into a bowl of honey or go for the Sephradi bolo, the meaning behind round baked goods connects Jewish communities worldwide on the New Year
‘The dairy holiday’ is deeply rooted in agricultural practices in the Land of Israel, making it the perfect time for specialty baking
Israeli restaurants, chefs and cookbooks are making it big in the U.S. For the home cook, products that Israelis know from their supermarkets were hard to come by, but this is all changing – a guide
There are great Passover recipes everywhere. Here's how to pull them together into a seder menu that will please all.
Can't decide what to serve your guests? Here are some delicious dishes for you to wow your friends and family with.
Making your own beet horesradish is easy and fun, and provides some great material for a pre-seder meal.
Warning: Israelis wear their gas masks while grating horseradish to make gefilte fish with chrein
Are babkas really the new bagel? One thing is for sure: This classic Jewish cake is going mainstream
Apples and honey have a long history as a Jewish new year tradition. This recipe combines these ancient symbols into a sweet dessert
Haaretz's food specialist Vered Guttman curates four menus for you to wow your Jewish New Year guests.
The Yehi Ratzon blessings, which have their roots in the Babylonian Talmud, have been rising in popularity in modern Israel. Here are the foods that will add meaning to your holiday meal.
Eggs, lentils and bagels are just some of the ways Jewish communities mark periods of mourning like Tisha B’Av
Try the best of Diaspora Jewish cooking and Palestinian culinary traditions
Israel’s best chefs are drawing inspiration from their grandmothers’ kitchen, local Mediterranean and Palestinian cuisines, and the Jewish diaspora. These top restaurants offer something hard to find outside Israel
As an Israeli in America, I miss good, sour labneh. Fortunately this recipe is easy to make
A different cheese in every dish makes for a luxurious holiday meal
Great for Shavuot: Labneh, a Middle Eastern cheese made from strained yogurt, is available at Middle Eastern supermarkets, Israeli supermarkets and Whole Foods
Great for Shavuot: Use your favorite blue cheese for this recipe
Great for Shavuot: You can keep the rind of parmesan (and other strong flavored hard cheese) in the freezer until ready to use
Kick the avocado toast up a notch with a micro greens and fresh pea salad and finish the meal off with pink champagne drizzled over berries and whipped cream
Pink champagne has made some headlines in Israel this year, and Mother’s Day is a great occasion to have a sip
Kick the avocado trend up a notch by adding some to this green goddess dressing