TEL AVIV, Israel — It's Friday morning, and Jewish culinary guru Adeena Sussman is wheeling home a cart of vegetables from the Carmel Market for a weekend cooking ritual she recommends to everyone.

Miso is a fermented paste, salty in flavor and rich in nutrients. There are three basic types of miso: Dark miso, strong in flavor. Red miso, more mild in flavor. Yellow or white miso, mild and sweet ...

Tel Aviv cook Adeena Sussman offers this very appealing chicken thigh dish, baked with figs and grapes, in her book, "Shabbat: Recipes and Rituals from my Table to Yours." She leaves fresh figs whole ...

My Shabbat dinner is often planned on Friday morning while food shopping, after a quick look at what I have in my fridge and store cupboard. What you will find in my book are recipes I turn to every ...

Tisha B’av has come and gone and now happier occasions are on our agenda. The approaching Tu B’av is the Jewish day for love and romance. To celebrate Tu B’av, the single women of Judea would dress in ...

'Take a picnic blanket to a community garden, have a challah and a few salads and something very quick to make, and enjoy it' You can save this article by registering for free here. Or sign-in if you ...

The delicious cuisine that normally graces my husband’s family’s Shabbat table can be described as classic Ashkenazi Jewish with French sophistication. My mother-in-law Helene Sommer can produce a ...

Though it has a Yiddish origin, "nosh" is used enough in English slang that most tend to understand the implications. It's a snack, but it's more than that: It's food served with love. "Noshing is a ...