Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated around the kitchen.
- FoodFood World Insiders Contribute to Israel’s War Effort
Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated
FoodCooking as Wartime ComfortPost October 7, social media culinary stars share Israeli pride and flavor on Instagram.
Post October 7, social media culinary stars share Israeli pride and flavor on Instagram.
FoodRome’s Ancient Jewish FoodwaysLeah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.
Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.
FoodHow Food, Tradition and ‘Shabbat’ Nurture JudaismSussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.
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.
Season to Taste: Less Heat, More SalmonEven the most dedicated cook needs a break from the stove, and summer’s start is the right time to take one. As the weather heatsRugelach for Shavuot: Baking with Butter, Sour Cream and Cream Cheeseby Libby Barneaby Libby BarneaBored of cheesecake and blintzes for Shavuot? How about luxuriously decadent dairy rugelach?Season to Taste: Brotherly LoveIt’s the shy side of 7 P.M. on a recent Monday night at Zahav, chef Michael Solomonov’s hit four-year-old modern Israeli restaurant in Philadelphia. At theCut & Post: Jewish Midwestern CuisineA Bubbe Who Feeds Us All For Avrom Honig, founder of Chalutz Productions, necessity was the grandmother of invention. Filming his now 85-year-old Bubbe cookingSophisticated and Delicious Passover Dessertsby Libby Barneaby Libby BarneaKosher desserts present a year-round challenge in their customary need to be non-dairy, if being served after a meal containing meat. Add to the culinarySeason to Taste: Return of the CoconutA favorite in tropical countries, for centuries milky-white coconut oil was praised for its versatility, shelf-stability and unique flavor. But then came the saturated-fat policeMeat Sharon Lurie, The Butcher’s Wifeby Libby BarneaKosher entertaining not surprisingly changes in style and flair depending on the city, country—and continent. For a glimpse into the kosher world in South Africa,The Jewish Traveler: Santa Feby Esther HechtRinged by mountains, Santa Fe is indeed “the city different,” as it has billed itself for nearly a century. This 400-year-old city is the oldestFooter Menu Column 2
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