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  • DIY Chinese Food Dinner for December 25
    Food
    DIY Chinese Food Dinner for December 25
    DIY Chinese Food Dinner for December 25

    Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.

    Planning to feast on Chinese food on December 25 after Shabbat ends? Ditch takeout this year and prepare your own fried rice and hot and sour soup.

  • Challah Stuffed With Sweet and Savory Fillings
    Food
    Challah Stuffed With Sweet and Savory Fillings
    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.

Food
Date Strudel Cookies for a Sweet Tu B’Shevat Treat
by Jessica Halfin
So beloved is this type of date cookie that you’re bound to find homemade versions in many Israeli households.
Food
New Year, New Baking Project to Tackle: Bagels!
by Jessica Halfin
Challenge yourself with this recipe for homemade bagels, created by our resident bread guru and author of our perennially popular challah recipe.
Food
Amy Zitelman Wants to Elevate Tahini Beyond Cult Status
by Jessica Halfin
Tahini belongs in more than just hummus—think salad dressings and stir fries, salted caramel desserts and carrot cakes—argues one of the leading artisanal producers of tahini today.
Food
‘Flavor’ Is Ottolenghi’s Elevated Paean to Produce
by Jessica Halfin
In 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.
Food
Chebakia, the Fried Moroccan Cookie Perfect for Hanukkah
by Jessica Halfin
Chebakia are made from a pareve dough that is shaped like a flower then fried, submerged in a warm honey-based syrup and, finally, sprinkled with toasted sesame seeds.
Food
Food
A Lifelong Love of Multicultural Food Began in Brooklyn
by Adeena Sussman
by Adeena Sussman
Melissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.
Food
Cookbook Explores the Crypto-Jewish ‘Roots’ Cellar
by Hilary Danailova
Years after her conversion from Catholicism to Judaism, Genie Milgrom discovered documents linking the family to a crypto-Jewish heritage in medieval Spain.
Food
Pareve Pumpkin Rolls and Cornbread Two Ways
by Jessica Halfin
If you love potato breads, you'll go crazy for these Thanksgiving-ready Pumpkin Rolls. Also for the holiday, try Sage Corn Muffins and Orange and Cranberry Cornbread.

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