Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

Although Hanukkah is known as the festival of lights, I think a more fitting name would be the festival of fried foods. It’s the time of year during which people expect and want to find deep fried food on their plates and I’m more than happy to oblige. Although, as much as I love eating latkes and sufganiyot, there are moments where I need a break from all the fried foods. Yet in the spirit of the holiday I still want to eat a dish in which oil is a central component.

It's about yogurt, too!

Reading through my copy of the Encyclopedia of Jewish Food by Gil Marks, I learned that artichokes are a common feature on the Passover tables of Italians and other Sephardim, since they usually first appear in early spring. I immediately knew that I wanted make this culinary tradition part of my own Passover celebrations. Yet, I have to admit that artichokes are one ingredient that intimidate me with their spiny outer leaves and inner choke that can be gag-inducing if not removed properly. Until I overcome my fear of artichokes (and for convenience's sake), I used using jarred or canned artichoke hearts.

I’m going to let you in on a little secret of mine: I actually like those tinned coconut macaroons that come out for Passover each year.

I pride myself on constantly using and experimenting with a variety of ingredients when I cook. However, fava beans were one of those things that hadn’t made it into my culinary repertoire.

You're probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal.

Passover cooking is certainly defined by the dietary restriction of abstaining from chametz, or leavened grain.

Hamantaschen are the signature food of Purim, and I definitely look forward to this time of year knowing that I’ll get to eat my fill of those delicious cookies.