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• Shavuot with a French accent

  May 11, 2011 8:06pm

  Prolific cookbook author Joan Nathan offers up a little French flair for the Shavuot holiday from her “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France.”

• Irresistible Passover pastries: Who knew it was possible?

  April 1, 2011 9:43pm

  With all the restrictions, are decent desserts even possible during Passover? Paula Shoyer offers a resounding yes with her book “The Kosher Baker,” which devotes a chapter to Passover baking.

• Schmaltzy history: A nostalgic look at fats for frying latkes

  November 28, 2010 8:25pm

  Fat may be a dirty word now, but we can chart the history of American Jews through the fats they’ve used to fry their Chanukah latkes, Linda Morel writes.

• At Thanksgiving, a cornucopia of Jewish sides

  November 18, 2010 11:13pm

  Why can’t foods from the canon of Jewish cuisine accompany the Thanksgiving turkey? Of course they can — here are some samples.

• Serving up some sweet, fruity sukkah treats

  September 16, 2010 1:12am

  Throw a Sunday afternoon tea party during Sukkot with Sukkot desserts — sweets made with fall fruits such as pears, plums and late-season berries — Linda Morel suggests.

• Before the Yom Kippur fast, cholent offers comfort

  August 31, 2010 2:42pm

  A hearty dish that is filling but not fancy, cholent is in line with Yom Kippur’s solemn theme. And it can be prepared hours in advance, making it a practical dish for home cooks who want to avoid the last-minute rush before the Kol Nidre service.

• Exploring Jewish ancestry through food

  August 24, 2010 8:08pm

  Cookbook author Tina Wasserman aims to create a link to ancestry through the foods of Jews who migrated from country to country with their recipes and adapted to the cuisines they encountered.

• Dairy, dairy, Shavuot is quite contrary to holidays’ meat traditions

  May 12, 2010 8:17pm

  Shavuot is a time to let loose with the wholesome richness of milk, to savor foods oozing with butter, yogurt and sour cream, to serve whipped cream with abandon. It’s a time to smile and say cheese.

• Eggs: What would Passover be without them?

  March 10, 2010 11:45pm

  Matzah garners most of the attention in Passover fare, but eggs are the unsung heroes, enhancing nearly every recipe consumed during the holiday’s eight days.

• It’s Purim, let the revelry commence

  February 22, 2010 2:47am

  With Purim falling on a Sunday this year, it’s an opportunity for the celebration to reach a larger audience. Here are some recipes to make a special seudah.