Recipes of the Region

Before holding this year’s Seder dinner at the Friedman Jewish Community Center in Kingston, Gerri Kaplan hosted a “A Taste of Passover” at Temple Israel to teach kids the importance of Passover to Judaism’s history.

While making mushroom soup, two cousins reflect on their family tradition of Veliye, or the Holy Supper they eat on Jan. 6, Christmas Eve for the Russian Orthodox Church.

Maria Daniele cooks her special eggs purgatory the way her mother, Joanna Danielle, once did.

The festival at Annunciation Greek Orthodox Church in Wilkes-Barre begins today and runs through Friday.

Gus Toribio and Yissel Acevedo have adapted the Dominican Republic's national breakfast of mangu to their family in the United States, years after immigrating to America.

Kingston resident Gerri Kaplan talks about adapting Italian recipes from her Brooklyn upbringing to meet Jewish dietary rules.

Stephanie Niglio’s family has Italian and Slovak roots. Born and raised in the Coal Region, Niglio makes haluski with the Pennsylvania Dutch version of dumplings.

Al and Elaine Kuschas and their daughter, Carol, keep alive family recipes that once crossed an ocean.

Retired pilot Benjamin Dziuba started a dream at the age of 89. He planted blueberries. Now 96, his blueberries are used in the recipes of countless families, including his own.

In Jeri and Mark Scaramastro’s kitchen, their grandchildren's pictures line the walls above the cabinets. Now, Mark teaches his youngest grandsons how to bake a family favorite: cannolis.