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This salad uses the three most eaten fruits in Uganda: bananas, mango, and jackfruit.

Here's an excellent recipe for celebrating Tu BiShvat.

This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.

Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.

This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.

What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?