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  • Cold Sour Cherry Soup Is Pretty in Pink for Summer
    Food
    Cold Sour Cherry Soup Is Pretty in Pink for Summer
    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.

  • Gazoz Drinks Will Make Your Summer Sparkle
    Food
    Gazoz Drinks Will Make Your Summer Sparkle
    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.

Food
Granola Bars as the Ultimate Tu B’Shevat DIY Snack
by Jessica Halfin
Celebrate the holiday by studding homemade granola bars with dates, figs or apricots.
Food
Date Strudel Cookies for a Sweet Tu B’Shevat Treat
by Jessica Halfin
So beloved is this type of date cookie that you’re bound to find homemade versions in many Israeli households.
Food
New Year, New Baking Project to Tackle: Bagels!
by Jessica Halfin
Challenge yourself with this recipe for homemade bagels, created by our resident bread guru and author of our perennially popular challah recipe.
Food
Amy Zitelman Wants to Elevate Tahini Beyond Cult Status
by Jessica Halfin
Tahini belongs in more than just hummus—think salad dressings and stir fries, salted caramel desserts and carrot cakes—argues one of the leading artisanal producers of tahini today.
Food
‘Flavor’ Is Ottolenghi’s Elevated Paean to Produce
by Jessica Halfin
In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.
Food
Chebakia, the Fried Moroccan Cookie Perfect for Hanukkah
by Jessica Halfin
Chebakia are made from a pareve dough that is shaped like a flower then fried, submerged in a warm honey-based syrup and, finally, sprinkled with toasted sesame seeds.
Food
Food
A Lifelong Love of Multicultural Food Began in Brooklyn
by Adeena Sussman
by Adeena Sussman
Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.
Food
Cookbook Explores the Crypto-Jewish ‘Roots’ Cellar
by Hilary Danailova
Years after her conversion from Catholicism to Judaism, Genie Milgrom discovered documents linking the family to a crypto-Jewish heritage in medieval Spain.

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