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  • Shavuot with a French accent

    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?

    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

    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

    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

    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

    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

    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

    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?

    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

    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.