Cooking legend Joan Nathan documents the worldwide reach of Jewish food in her new book, King Solomon's Table. One example is haroset, a Passover staple that's been adapted to suit many local tastes.
A dish of soaked and scrambled matzo might not sound terribly exciting. But for many Jews, matzo brei is a Passover treat they look forward to all year.
It's one of several suggestions that connect the ancient holiday, remembering the Israelites' flight to freedom, with the world's current refugee crisis.
A pair of longtime pals are trying to cheer up the flavorless Passover staple by creating an artisanal matzo that (hopefully) jumps right into the market aisle with all of the other cool crackers.
For 800 years, Jews of European and Middle Eastern and Spanish ancestry have been split on the question of whether legumes, corn and rice are kosher for Passover. Rabbis have finally weighed in.
The wine associated with Jewish tradition was once a huge crossover success. At one point, the typical drinker was described as an urban African-American man.
It's the end of an era: After nearly a century, the Streit's matzo factory is leaving Manhattan's Lower East Side. This Passover will be its last there. Streit's plans to move to a new factory.
Matzo balls are at the center of any Passover seder. Cookbook author Joan Nathan, known as the "grande dame" of Jewish cooking, explains the history behind this culinary tradition.