Jessica Halfin shares recipes for a baby spinach quiche as well as one filled with sautéed leeks and zucchini, feta, cheddar and parmesan cheeses.
- FoodQuiche 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 cheese.
FoodDini Klein’s Prep + Rally Meal Plan Streamlines Family DinnersThe 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.
FoodThe Chocolate Quinoa Passover Cake That Went ViralKosher 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.
FoodEggless Thumbprint Hamantaschen from @BusyinBrooklynKosher 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.
FoodHomemade Goodies for Mishloach ManotPurim 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.
FoodBabka: Tips, Tricks and ReassurancesJessica 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.
Season to Taste: Tel Aviv With a ‘K’It has always been an irony that the highest compliment a kosher restaurant could receive was, “You would never know this place was kosher.” ButProfile: Daniel RogovA 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.Season to Taste: Why Is This Dessert Different?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 approachesSeason to Taste: Greener KitchensThe 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 approachFeature: The Greening Of KashrutIn Connecticut, New York and California, young Jewish activists are taking responsibility for procuring, slaughtering and distributing kosher meat. Why the sudden interest? On aSeason to Taste: Israel’s Oil SurplusBack 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 oliveSeason to Taste: An Apple PrimerAs 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 toIn Praise of the Mangalby Esther Hechtby Esther HechtIn 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.Footer Menu Column 1
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