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This non-collapsing soufflé is perfect to make with younger children with short attention spans.

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.

This is a taste experience that blends pizza and quiche into a savory tart that's utterly fantastic.

This vegan soup swaps traditional milk for plant-based coconut milk. 

This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday meals.

Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.

One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.

This recipe is a twist on classic babka. Instead of being made with challah dough, it is made from the baked challah! 

Schnitzel is a very popular preparation served on Shabbat around the world. Its origins are Austrian, and it refers to any meat, pounded thin, coated with some breading, and then pan-fried.