From Shuk to Table With Chefs Einat Admony and Janna Gur
These leading ladies of the Israeli food scene found inspiration for their collaborative cookbook in the shuk.
Majadra-Stuffed Peppers for Sukkot
Majadra is a flavorful rice dish enriched with brown lentils, dark fried onions and spices such as cumin, garlic and cinnamon.
Apricot Sweet Cheese Danishes for a Delicious Break Fast
Store-bought puff pastry results in danishes that are flaky and foolproof every time. Plus, they freeze beautifully.
Amy Rosen’s ‘Kosher Style’ Is a Loving Throwback to Deli Classics
Throwback favorites like kasha, sweet and sour meatballs, chopped liver and brisket get gentle rewrites in this new recipe collection.
The Search for the Perfect Fluffy Matzah Ball
The key to light and airy matzah balls prepared from scratch is water—lots and lots of water.
‘The Jewish Cookbook’ Features All the Classics, and Then Some
Leah Koenig goes big with her latest cookbook, including favorite classics, forgotten one-time classics and standouts from diverse Jewish cultures.
The Ultimate Bundt Cake For Rosh Hashanah Includes Apples
Bake your holiday apple cake in a Bundt pan this year, honoring the legacy of Minnesota Hadassah women who introduced the pan to America almost 70 years ago.
Like Your Hummus Chunky? Try Whole-Chickpea Masabacha
A lemony-garlicky deconstructed hummus made with slightly smashed as well as whole chickpeas.
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