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.
Kickoff to Summer MenuSay a temporary goodbye to heavy roasts and rich root vegetables, and hello again to refreshing summertime vegetables and your grill.Season to Taste: Gluten Free at LastUnless you have been traveling the world or living under a culinary rock in recent years, you have no doubt noticed the rise of allHoliday Hamantaschenby Libby Barneaby Libby BarneaThe ubiquity of the tri-cornered Purim cookie hits you in the face when thumbing through a stack of kosher cookbooks (which I do on aHappy Hanukka from The Holiday Kosher Baker!by Libby Barneaby Libby BarneaPaula Shoyer is a serious baker. So many cookbooks—lovely, inspiring, must-own collections—are authored by self-taught home chefs who have turned cooking into a passion. ButThe Joy of Jamie Gellerby Libby BarneaCutesy monikers have followed home-chef-turned-author Jamie Geller since her first, best-selling cookbook, Quick & Kosher (Feldheim), was published in 2007. That collection was subtitled Recipes from The BrideSeason to Taste: Cooking SlowWe Jews have a long relationship with long-cooked dishes, stretching back to the biblical tale of Esau selling his birthright to his brother, Jacob, forThe No-Potato Latke Hanukkaby Libby Barneaby Libby BarneaThe way I see it, holidays are either an opportunity to whip up old-school classics that have become mainstays of traditional observance—in the case ofThe Jewish Story of ChocolateFrom gelt to babka, chocolate is an ingrained part of Jewish food culture, but the story goes far beyond what most of us know. In OnFooter Menu Column 2
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