Food | Hadassah Magazine

Food
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
Cold Sour Cherry Soup Is Pretty in Pink for Summer
Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.

Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.
Food
Gazoz Drinks Will Make Your Summer Sparkle
From his tiny shop in Tel Aviv’s Levinsky Market, Benny Briga concocts gazoz carbonated drinks that are truly works of edible art.

From his tiny shop in Tel Aviv’s Levinsky Market, Benny Briga concocts gazoz carbonated drinks that are truly works of edible art.

Daniella Silver Offers ‘Variations’ to Achieve Success in the Kitchen

In 'Variations,' Daniella Silver shares more of her eminently doable, eminently delicious recipes that are as beautiful as they are creative.

Food

Coconut Milk for a Delicious Pareve Chocolate Mousse

by Jessica Halfin

Using coconut milk, cream and oil in place of dairy makes for luscious and rich chocolate-based desserts—for instance, this Raspberry Chocolate Mousse with Cookie Crumbles.

Food

‘William Greenberg Desserts’ Is the Baking Book We All Need

by Jessica Halfin

The legendary William Greenberg bakery, a Manhattan staple since 1946, has just published its first-ever cookbook.

Food

You Say Sweet Potato, I Say Batata

by Jessica Halfin

The sweet potato—or batata in Hebrew—is preferable to pumpkin when baking for Thanksgiving, for instance in these sweet potato pie bars.

Food

A Chef Who Grew up on Samba, Carnival and Gefilte Fish

by Jessica Halfin

For inspired, exotic recipes with a focus on healthy eating, Leticia Moreinos Schwartz suggests looking south, to the cuisines of Latin America.

Food

How Expats Celebrate Thanksgiving in Israel

by Adeena Sussman

Every year, hundreds of American-born Jews adapt the quintessential holiday of Thanksgiving to the Israeli kitchen.

Food

Dutch Jewish Journalist Jigal Krant Explores ‘TLV’ Cuisine

by Jessica Halfin

In 'TLV,' try Krant's recipes for pita bruschetta; eggplant schnitzel; a pita omelet sandwich amped up with za’atar, tomatoes and herbs; and tahini-and-chocolate truffles.

Food

From Shuk to Table With Chefs Einat Admony and Janna Gur

by Jessica Halfin

These leading ladies of the Israeli food scene found inspiration for their collaborative cookbook in the shuk.

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