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Packed with fresh herbs, these fish kebabs are bursting with flavor. 

Like at so many Jewish summer camps, the Shabbat experience is a highlight for campers and staffers alike at URJ Camp George in Ontario, Canada. These chocolaty brownies, created by chef Lori Stevenson, help make Shabbat even sweeter.

My husband introduced me to techina (tahini), a staple found in most Israeli kitchens, as soon as we made aliyah in 1992.

Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.