This vegetarian kneidlach is soft and pillowy, faintly eggy, and with a distinctly Jewish, oniony scent.

Strands of cabbage are smothered in a smoky onion, tomato and pepper sauce, and cooked into submission by the heat of the flame.

Nestled on flaky puff pastry, in a bed of pillowy, soft ricotta, bright green spears of asparagus herald the coming of spring.

Hand-made dough is stretched into a paper-thin, translucent pastry, stuffed with a variety of fillings and rolled into a traditional pie.

My take on a Jewish pasta casserole is a creamy, earthy dish, a perfect marriage of spongy mushrooms, pungent leeks, and bright dill.

These healthy, filling-but-light muffins are packed with whole grains, local honey, wholesome fruit, applesauce, and toothsome nuts.

A simple, cold broccoli salad that is refreshing and piquant, dressed in a marinade of lime, ginger, chili, garlic, and rice vinegar.

A simple cake with a flaky vegan shortbread pastry crust, and a filling of sweet dates laced with cardamom and cinnamon.

A medley of roasted sweet potatoes and onions, dried cranberries, creamy goat cheese and toasted nuts, drizzled with vinaigrette.

Read along as this intrepid baker amasses more losses than gains, but finally finds a liquid sourdough starter to suit her soul.

An earthy dish of rice and lentils, punctuated with fragrant garlic and toasted spices, and topped with fresh herbs and crispy fried onions.

Comforting, bright and warm, this dish celebrates the bounty of winter with strong spices and high heat.

Flaky phyllo dough pockets, filled with a salty, sweet and earthy mixture of mushrooms and caramelized onions.