How we eat, with whom we eat, even when and where we eat—all of these, together, mark us as a certain sort of person. So, let’s mark the differences, as well as the similarities, between the foodways of the two Jewish peoples widely called Ashkenazim and Sephardim.

The Spring Fling Cake begins as an egg, sugar and flour batter substantiated with shredded zucchini, and ends in flourishes of flung spring fruits.

Migas, flavored fried pieces of old bread, are a Spanish staple.

Recipes—such as a simple Risotto Verde—reflect how people speak about their food & cooking.

Of all the foods that Columbus and his peripatetic descendants brought from the New World to the Old—the turkey, potato, peanut, tomato, and tobacco, among many—none since has been more widely planted globally than maize (Zea mays), what we call corn. . . .