The Nosher via JTA, Author at JMORE

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The Bitter Jewish History of Eggplant

When the Jews were exiled during the Spanish Inquisition, they fled far and wide, bringing their love of eggplant with them.

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A year-round favorite is reimagined for the Festival of Freedom.

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Everything you love about coconut macaroons baked into a soft, sliceable cake.

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Pão de queijo is delicious, packed with cheese and chametz-free.

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This perfect Passover breakfast recipe is ready in 15 minutes.

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At Melissa Uchiyama’s Passover seder table, maror looks a little different than others.

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The jelly bean might never have become what it is today if not for David Klein, a Jewish California candymaker.

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Like its cousin the egg cream, the chocolate phosphate is made by combining seltzer and chocolate syrup. But then their paths diverge.

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These lightly sweetened, sesame-seed-topped cookies are a culinary classic.

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The Nosher’s Joanna O’Leary looks back at the origins and Jewish history of the popular Green goddess dressing.

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Inspired by Middle Eastern cardamom coffee, this ice cream blends dark roast, grapefruit zest and cardamom-laced white chocolate stracciatella.