Food | Hadassah Magazine

Food
Quiche Makes an Elegantly Simple Late Spring Lunch
Jessica Halfin shares recipes for a baby spinach quiche as well as one filled with sautéed leeks and zucchini, feta, cheddar and parmesan cheeses.

Jessica Halfin shares recipes for a baby spinach quiche as well as one filled with sautéed leeks and zucchini, feta, cheddar and parmesan cheese.
Food
Dini Klein’s Prep + Rally Meal Plan Streamlines Family Dinners
The subscription service offers printable shopping lists and recipes for dishes like Ratatouille Sheet Pan Chicken, Cheesy Monkey Bread and Kale Waldorf Salad.

The subscription service offers printable shopping lists and recipes for dishes like Ratatouille Sheet Pan Chicken, Cheesy Monkey Bread and Kale Waldorf Salad.
Food
The Chocolate Quinoa Passover Cake That Went Viral
Kosher baking sensation Paula Shoyer is the culinary genius behind this chocolate bundt cake. This year, she’s out with a lemon version as well.

Kosher baking sensation Paula Shoyer is the culinary genius behind this chocolate bundt cake. This year, she’s out with a lemon version as well.
Food
Eggless Thumbprint Hamantaschen from @BusyinBrooklyn
Kosher food sensation @BusyinBrooklyn, aka Chanie Apfelbaum, shares a “healthy-ish”—and delicious—update to the classic Purim cookie.

Kosher food sensation @BusyinBrooklyn, aka Chanie Apfelbaum, shares a “healthy-ish”—and delicious—update to the classic Purim cookie.
Food
Homemade Goodies for Mishloach Manot
Purim gift-giving just got a little sweeter, thanks to Apricot Jam Bars, Espresso Chocolate Chip Halva and pecan-walnut horn cookies. Hag sameach, indeed!

Purim gift-giving just got a little sweeter, thanks to Apricot Jam Bars, Espresso Chocolate Chip Halva and pecan-walnut horn cookies.
Food
Babka: Tips, Tricks and Reassurances
Jessica Halfin walks you through prepping babka dough, creating an array of fillings and—perhaps most crucial—how to braid a loaf.

Jessica Halfin walks you through prepping babka dough, creating an array of fillings and—perhaps most crucial—how to braid a loaf.

It has always been an irony that the highest compliment a kosher restaurant could receive was, “You would never know this place was kosher.” But

Food

Profile: Daniel Rogov

by Adeena Sussman

A lifelong love of good food and drink has taken Israel’s leading gastronomist from the family dinner table to Paris to Israel’s evolving restaurant scene.

Food

Season to Taste: Why Is This Dessert Different?

by Adeena Sussman

Passover is the holiday of questions, and Flo Braker has a fifth one to add to the Seder’s typical four “Every time this holiday approaches

Food

Season to Taste: Greener Kitchens

by Adeena Sussman

The adage Kol Yisrael arevim zeh le-zeh (all of Israel is responsible for one another) assumes new significance when we reexamine every aspect of how we approach

Food

Feature: The Greening Of Kashrut

In Connecticut, New York and California, young Jewish activists are taking responsibility for procuring, slaughtering and distributing kosher meat. Why the sudden interest? On a

Food

Season to Taste: Israel’s Oil Surplus

by Adeena Sussman

Back in the days of the Holy Temple, the miracle of the oil—a one-day supply lasting for eight—didn’t involve canola oil. Rather, it was olive

Food

Season to Taste: An Apple Primer

by Adeena Sussman

As one of the best-recognized symbols of the High Holiday season, apples have their kitchen close-up beginning around Rosh Hashana—this year from September 29th to

Food

In Praise of the Mangal

by Esther Hecht

In Israel, nothing says independence like family, a park and the smell of spicy kebabs, chicken hearts and skewers of marinated beef cooking on a mangal barbecue.

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