“If chicken soup is Jewish penicillin, then matzo ball soup is the key to world peace,” writes Jewish author Micah Siva in her debut cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish ...

Here at Parade, we're big Andrew Zimmern fans. The chef, writer and TV host (catch him now on season 4 of Andrew Zimmern’s Wild Gameon Tastemade and other platforms) always has the best recipe tips to ...

Waban resident Alice Jacobs, who taught sociology in several Boston-area universities, makes her grandmother Rose Katz's chicken soup year round and for family and friends at Passover Seders she has ...

On a cool Friday evening in the summer of 1997, Stevie Wonder stopped traffic outside of Felix restaurant in Adams Morgan. In town for a performance, the musician swung by the restaurant’s Shabbat ...

We know. No one’s matzo ball soup is better than your bubbe’s. But this version, from Oakland’s Pomella, one of the 50 Best Restaurants in the Bay Area, comes pretty close. Chef-owner Mica Talmor uses ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

The Jewish Food Society's culinary manager, Chaya Rappoport, is joining the TODAY Food team to share festive recipes for Passover from the new cookbook, "The Jewish Holiday Table: A World of Recipes, ...

Sweat garlic and ginger over medium heat in olive oil. Add water, shiitake and kombu, and bring to a boil. Turn off the heat and let steep for 50 minutes. Strain. Save mushrooms and kombu for garnish.