"The crown jewel of Libyan Jewish cuisine, mafrum is a meat-stuffed vegetable that is fried and then braised until soft. The most traditional mafrum is made with potato, but my favorite is eggplant.

1) To make the stuffing: Place the bread, crust and all, in a 1-quart bowl. Cover with water and let sit for 5 minutes or until soft. Gently squeeze most of the water out of the bread and place in a 3 ...

One of the first, most harrowing images of the Hamas attacks of October 7th is of a wide-eyed and terrified Noa Argamani on an ATV surrounded by terrorists. It is heartbreaking to watch her cry out in ...

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 ...