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  • Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless
    Food
    Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless
    Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless

    In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.

    In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.

  • Auschwitz Survivors Share Treasured Recipes
    Food
    Auschwitz Survivors Share Treasured Recipes
    Auschwitz Survivors Share Treasured Recipes

    ‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.

    ‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.

  • Still Smitten With Deb Perelman
    Food
    Still Smitten With Deb Perelman
    Still Smitten With Deb Perelman

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

  • High Holiday Recipes From Israeli Bloggers
    Food
    High Holiday Recipes From Israeli Bloggers
    High Holiday Recipes From Israeli Bloggers

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

  • Claudia Roden, Culinary Icon
    Food
    Claudia Roden, Culinary Icon
    Claudia Roden, Culinary Icon

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

  • Challah Stuffed With Sweet and Savory Fillings
    Food
    Challah Stuffed With Sweet and Savory Fillings
    Challah Stuffed With Sweet and Savory Fillings

    The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

    The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

Food
Feeding Women of the Bible, Feeding Ourselves
by Jessica Halfin
This tantalizing new plant-based cookbook is a collaborative effort, with 40 women contributing interpretation, discourse and recipes.
Food
The Original Purim Treat, Yeasted Poppy Seed Hamantaschen
by Jessica Halfin
Many bakers are afraid of making yeasted pastries, and for good reason. Yeast can be unpredictable, especially when trying to coax it into a triangle.
Food
Earl Grey and Jasmine Tea-Infused Buttery Shortbread
by Jessica Halfin
Boost the flavor of these buttery shortbread cookies by infusing the sparkling sugar with Earl Grey or jasmine green tea.
Food
Rachel Mansfield Delivers ‘Just the Good Stuff’ in Debut Book
by Jessica Halfin
In "Just the Good Stuff," Rachel Mansfield reimagines sinful treats like rich fudge brownies and cheesy nachos in her indulgently healthful and wholesome style.
Food
Homemade ‘Fig Newtons’ for a Post-Tu B’Shevat Treat
by Jessica Halfin
What to do with all that dried fruit you stockpiled for Tu B'Shevat? Why, make homemade Fig Newtons™, of course.
Food
Miriam Pascal Is Back With ‘More Real Life Kosher Cooking’
by Jessica Halfin
Pascal is the writer, recipe developer and photographer behind Overtime Cook online and three print cookbooks.
Food
Nina Safar Takes Kosher in the Kitch! Into Print
by Jessica Halfin
Nina Safar, the blogger behind the popular Kosher in the Kitch! screen name, is out with her debut cookbook, full of playful mashups and easy dinner ideas.
Food
Rice Plov Is the Original Uzbeki One-Pot Family Meal
by Jessica Halfin
Today, plov has transitioned from a slow-cooked, stew-like affair to one that can be pulled together in about an hour.

 

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