‘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.
Tips to Make Your Own Israeli Breakfast Spread
The basic components of a classic Israeli breakfast, including fresh jam, artisan bread, a cheesy egg frittata and several cheese spreads.
From Allspice to Za’atar: Yaniv Cohen’s ‘My Spiced Kitchen’
Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.
Honey & Co. ‘at Home’ in London
Sarit Packer and Itamar Srulovich, chefs and proprietors of Honey & Co. in London, have just published their third Middle Eastern-inspired cookbook.
‘Little Book of Jewish Sweets’ by Leah Koenig
Koenig expands the Jewish palate via inclusivity, honoring traditions unfamiliar to many English-speaking Jews while carving out space for iconic American sweets.
Frozen Coffee and Limonana Drinks for Summer
Recipes for chocolate-infused coffee frappes and bright-green frozen limonana are remarkably easy, but do take a little advance planning.
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