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This is one of my favorite soups to make, especially when it starts to get cold; it tastes like a giant cozy bowl of comfort. It’s also a one-pot meal, my version having little turkey meatballs, Israeli couscous, and lots of veggies.

If you love potato kugel, you'll really love these bite-sized potato kugel cups! The recipe comes from the 2018 campers at URJ Points Creative Arts Academy, a Reform Jewish summer camp in West Chester, PA.

Using store-bought wonton wrappers and leftover chicken, you can enjoy the heartwarming comfort of kreplach in less than 30 minutes.

This very famous Persian dish is considered a festive dish served for important occasions.

Often declared the national dish of Ethiopia, a wat is a stew, and doro wat is a spicy chicken stew eaten with one’s fingers using injera bread to scoop up the morsels of food and gravy and to temper the heat of the seasonings.

This pasta dish is a variation of the famous insalata Caprese made up of the season’s freshest tomatoes and basil and fresh mozzarella found on the island of Capri.

Another by-product of the Shabbat chicken - thank goodness those Eastern European Jews didn’t waste anything!