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.
- FoodChanie 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.
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.
Hamantaschen, Classic to ModernRecipes for the iconic Purim cookie from legendary Jewish baker George Greenstein and popular food blogger Amy Kritzer.Gondi for PurimSimilar to matza balls, gondi are spheres made with ground chicken bound with egg and chickpea flour, seasoned with turmeric, cumin and coriander.Chocolate Chip Hamantaschenby Paula Shoyerby Paula ShoyerThe classic treat for Purim gets a child-friendly makeover with chocolate rolled into the dough and used as filling. Double yum.Israel’s Bakeries and Dessert Cafésby Paula Shoyerby Paula ShoyerFrench delicacies like éclairs and macarons are sharing bakery-case real estate with sponge strudels. Argentinian cookies are popping up in bakeries. Artisan bread is on the rise.Modern Israeli Cookingby Libby BarneaDanielle Oron’s cooking style is simple, sophisticated Middle Eastern fusion. Sumac and za’atar make frequent appearances, as do labane and tahini.The Raging Skillet, From Microwave to Top Catererby Amy KritzerChef Rossi has a vivacious and unapologetic personality that gives life to her anecdotes and recipes, like Hot Dog Antipasto Salad and Kosher Elvis Sandwich.Sarabeth’s Recipe for SuccessSarabeth Levine has popularized fruit jams and put breakfast and brunch on the menu at her restaurants. Now she's out with a cookbook devoted to the morning meal.Latkes, Donuts and Three-Seeded Schnitzelby Libby Barneaby Libby BarneaThe season of gifting and eating is upon us. Celebrate with these recently published cookbooks and food memoirs, to feed your loved ones and your soul.Footer Menu Column 2
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