Food | Hadassah Magazine

Food
Chanie 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.

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.
Food
Auschwitz 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.
Food
Still Smitten With Deb Perelman
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.

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.
Food
High Holiday Recipes From Israeli Bloggers
A 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.
Food
Claudia Roden, Culinary Icon
Influential food writer Claudia Roden is ‘not nearly finished yet.’

Influential food writer Claudia Roden is ‘not nearly finished yet.’
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.

From gelt to babka, chocolate is an ingrained part of Jewish food culture, but the story goes far beyond what most of us know. In On

Food

Season to Taste: Life of Spice

by Adeena Sussman

Growing up on Kibbutz Dan in the Upper Galilee, Lior Lev Sercarz was initiated early into the power of spices. From tangy amba (mango pickle)

Food

Monday Morning Cooking Club: Pure and Cozy Joy

by Libby Barnea

Thanks to the universal reach of the Internet, the evolution of satellite television and most people’s love of global travel, the world indeed seems to

Food

Sticky Toffee Apple Pudding for Rosh Hashanah

by Libby Barnea

Though I already reviewed Jewish Traditional Cooking: Over 150 Nostalgic & Contemporary Recipes for the magazine just last month, there was a standout dessert that I did

Food

Season to Taste: The New Persian Year

by Adeena Sussman

When I met up with Brooklyn-based author and chef Louisa Shafia, she was on her way to an East Village restaurant to prepare for a

Food

Warm Weather Recipes from American Chefs

by Libby Barnea

Summer reading usually means light-hearted genre fare, favorites like mystery novels, romances and science fiction. But what is more escapist and transporting to read—and ogle

Food

Summer Eats and Reads from Overseas

by Libby Barnea

Summer reading usually means light-hearted genre fare, favorites like mystery novels, romances and science fiction. But what is more escapist and transporting to read—and ogle

Food

Season to Taste: Kashrut with Frequent Flier Miles

by Adeena Sussman

Why just see the world when you can go one step further and taste it? That’s the thinking behind a growing number of culinary-focused tours

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