GREENVILLE, N.C. (Stacker.com) — Jewish cuisine has long been influential in the U.S. and global food culture. Diaspora brought traditional Jewish foods across the world: Over centuries and continents ...

Ladino singer/songwriter Sarah Aroeste and chef/teacher Susan Barocas have teamed up for a unique project designed to keep Sephardic traditions alive. “’Savor’ is a multisensory conversation between ...

Yiddish, which combined Hebrew with primarily Medieval German, was only spoken by Ashkenazi Jews. When they were busy “noshing” (eating) and “kvetching” (complaining). Sephardic Jews had a variety of ...

It’s spring, and Passover begins at sundown on April 22. So it’s just in time that a new cookbook has landed from Micah Siva, the San Francisco-based Jewish chef behind the Nosh With Micah blog.

Scholar and author Dr. Hélène Jawhara Piñer is a French-Spanish historian, educator and chef. She speaks throughout Europe and in North and South America and recently presented a lecture at the Jewish ...

Reading Joyce Goldstein's "Sephardic Flavors" feels a lot like sitting down and having a chat. Not that the book from this prolific San Francisco chef, author and teacher lacks authority. The recipes ...

When I met Alan 24 years ago, I told him that when my father takes him to his garden and shows him his plants and trees, Alan will know that he is “in.” A year later, Alan stood up and made a speech ...

The Israeli chef of Zahav in Philadelphia shares the secret to his smooth hummus. Michael Solomonov's Israeli restaurant Zahav has been a fixture in Philadelphia for more than 15 years and is part of ...

A spicy-sweet pumpkin dip celebrates the legacy of Libyan Jewish cooking and the diversity of Jewish foodways around the ...