The ancient Levantine fruit’s best uses.

“A refreshing change of pace for the ordinary Yankee ‘meat and potatoes’ diet.”

A name, a talmudic cure, and a favorite flavoring.

From Moses and the Ark to honey cakes.

Hold the knishes and pass the bobotie.

Brought by Jews from Spain to Italy.

Cold fried fish was and still is a beloved Sabbath dish.

Pastries, dumplings, and cholent.

There were an estimated 3,000 Jewish delis in New York City in the 1930s; now there are just a few dozen.

András Koerner explains his native country’s cuisine.

Gentiles join in eating the traditional Sabbath stew in a country where many Jews still hide their identity.

An example of Sephardi-Ashkenazi synthesis?

Feasting and fasting.

The forgotten history of the sufganiyah.