Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.
- FoodHow Food, Tradition and ‘Shabbat’ Nurture Judaism
Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.
Food‘Leftovers’ Maven Tamar AdlerTamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.
Tamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.
FoodChanie Apfelbaum Is ‘Totally Kosher’—and Totally FearlessIn 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.
FoodAuschwitz 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.
FoodStill Smitten With Deb PerelmanRecipes 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.
FoodHigh Holiday Recipes From Israeli BloggersA 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.
FoodClaudia Roden, Culinary IconInfluential food writer Claudia Roden is ‘not nearly finished yet.’
Influential food writer Claudia Roden is ‘not nearly finished yet.’
FoodChallah Stuffed With Sweet and Savory FillingsThe 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.
Gefilte Fish Gets a MakeoverA pair of young New Yorkers with decidedly old souls took up the challenge of re-creating the beloved gefilte fish as well as rethinking classics like kugel.Sticky, Nutty, Jammy Hamantaschenby Libby Barneaby Libby BarneaThese hamantaschen are indulgently filled with crushed pineapple, chopped nuts, apricot jam and prunes. Think of them as scrumptious kitchen-sink Purim cookies.Cooking for TwoThere is a pleasing economy to this type of cooking that goes beyond the financial. Shopping, planning and, of course, cooking become less overwhelming experiences.Is Your Olive Oil Really Olive Oil?by Eliana Saksby Eliana SaksAdulterated or fake olive oil is often a combination of olive oil with seed oil, a liquid-fat base or old or rancid olive oil, all to cut costs.Amy Kritzer and ‘Sweet Noshings’ for Hanukkahby Libby Barneaby Libby BarneaThe blogger behind the popular What Jew Wanna Eat site is out with her first cookbook, a collection of whimsically inspired Jewish dessert recipes.The Best Babka Baker and Sufganiyot MakerUri Scheft is the culinary genius behind the popular Lehamim bakery chain in Israel, aka Breads Bakery in New York City.Cranberry Apple KugelA Jewish classic adapted for your Thanksgiving table. Something to be thankful for indeed, courtesy of new children's book author Jessica Steinberg.Pati Jinich on Mexican-Jewish MashupsGribenes on guacamole is just one creative take on cooking Jewish classics with a Mexican accent.Footer Menu Column 2
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