Ring in the holiday with eighteen writers who extol, excoriate, and expand our understanding of this most merry of Jewish festivals as they offer up funny, irreverent, and, yes, even nostalgic takes on a holiday that holds a special place in Jewish hearts . . . and stomachs. Pieces by Jonathan Tropper, Jennifer Gilmore, Steve Almond, Joanna Smith Rakoff, Adam Langer, and others address pressing issues: what is the weight gain associated with eating 432 latkes in eight nights? Offer joyous gratitude: “What a holiday! No pestilence, no slavery, no locusts, no cattle disease, or atonement. Thank God.” And afford tender truths: “You are reminded of your real gifts: a family you get to come home to.” Whether your family tradition included a Christmas tree or a Chanukah bush, whether the fights among your siblings rivaled the battles of the Maccabees, or even if you haven’t a clue who the Maccabees were, this little book illustrates the joys, frustrations, and small miracles of the season.

In this completely revised, updated, and expanded second edition of "Jewish as a Second Language," Katz shows how to worry, interrupt, and say the opposite of what one means.

Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

In Jewish Holiday Baking, adapted from his Breaking Breads, Uri Scheft shares key classic holiday baking recipes like challah and babka—and provides his creative twists on them as well, showing how bakers can do the same easily at home. But the book is not limited to breads alone. Holiday sweets, whether chocolate‐filled babka, poppyseed hamantaschen, or fruit-filled sufganiyot, are recipes of dessert-lovers’ dreams. And with the addition of traditional Middle Eastern breads like kubaneh and jachnun, this collection of holiday recipes from master baker Scheft becomes an indispensable resource. The instructions are detailed and the photos explanatory so that anyone can make Scheft’s Chocolate and Orange Confit Challah, Za’atar Twists, and Jerusalem Bagels for their next Seder or Apple Hamantaschen for Purim.