Food | Hadassah Magazine

Food
DIY Chinese Food Dinner for December 25
Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.

Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.
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

Vegan Interpretations of Jewish Comfort Classics for Summer

by Jessica Halfin

Lighter vegan riffs on Jewish classics make for delectable, soul-satisfying summer meals.

Food

Gazoz Drinks Will Make Your Summer Sparkle

by Libby Barnea

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

Food

Our Favorite Cheesecake Recipes

Sure, we all love blintzes and rich creamy casseroles, but cheesecake is the undeniable star of the Shavuot dairy table.

Food

Zoë Bakes Bundts (and Layers and Loaves)

by Adeena Sussman

Recipes, from Boston Cream Pie and Chocolate Pavlova to Tiramisu and Sticky Toffee Date Cake, are ambitiously doable.

Food

‘Essential’ Jewish Cooking With Marcia Friedman

by Jessica Halfin

It doesn't get more essential than rich, creamy cheesecake for Shavuot. Friedman’s take on the classic combines cream cheese with sour cream and uses a graham cracker crust.