PROVIDENCE – The Miriam Hospital Women’s Association, which will hold its annual luncheon meeting on May 29, at Ledgemont Country Club in Seekonk, Mass., had published, in 2009, “Simply More Delicious.”

PROVIDENCE – With spring – and spring-like weather – finally here, it’s time to turn to making and eating some lighter fare. We turned again to “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press 2012) for some recipes. Put away winter’s heavy stew recipes and try these, instead.

PROVIDENCE – “Jerusalem, A Cookbook” offers far more than mouthwatering recipes.

The book, by Yotam Ottolenghi and Sami Tamimi, with food photographs by Jonathan Lovekin and location photographs by Adam Hinton, portrays Jerusalem’s rich, complicated and complex history – and the varied foods that one can find in a city that bears religious significance for three of the world’s major religions: Christianity, Islam and Judaism.

JERUSALEM – It is still possible to serve a sumptuous Pesach feast while being careful not to include forbidden hametz.

Executive Chefs Moti Bochbut and Charlie Fadida from the Inbal Jerusalem and Sheraton Tel Aviv, respectively, share some of their most popular Pesach recipes.