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The simple method of preparing meat on an open grill goes back to ancient biblical times. 

Derived from central Europe, the popular kichlach (Yiddish for "cookies") are to be found in many of the packages prepared by parents for their children serving in the Israeli military.

The key is to make these ahead of time, freeze them, and then put them in the oven frozen. They come out great every time!

Try this colorful variation on traditional Hanukkah latkes from vegan cook Lisa Dawn Angerame.

This classic recipe for potato pancakes includes Idaho potatoes, onions, matzah meal, egg, and a little bit of chopped parsley.

Peel potatoes. Grate potatoes and zucchini and set in colander to drain while you grate the onion.

Try this delicious recipe from the Women of Reform Judaism (WRJ) Centennial Cookbook Collection, submitted by the Temple Sholom Sisterhood, Vancouver, British Columbia.

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

Olives and oranges are often combined in foods of the Mediterranean. Here the ingredients almost call out their location as foods of Morocco and Spain are joined to create a great nibble at cocktail parties, as a part of a meze or tapas assortment.