An American-style pasta dish gets a Middle Eastern makeover.
Too intimidated to make your own kreplach? These Jewish cooking pros make it simple.
Plantain, cauliflower and and ramen are all viable substitutes for the tried-and-true spud.
Could there be a better Ashkenazi-Sephardi combo than latkes with dates?
Nothing could be more drool-worthy than these melty masterpieces
Because it's not a holiday without slow-cooked brisket.
What's better than babka or cheesecake? Babka AND cheesecake, all in one bite.
No fresh strawberries around? Try using jam in whatever flavor you like.
This velvety, bright green soup is easy to assemble, puree and reheat.
If you are looking for an egg-free and dairy-free version of your favorite potato latkes, look no further!
Pronounced either lot-key or lot-kuh, the origin of the word is Yiddish and means something along the lines of "little oily thing."
Your mother and grandmother were wrong.