Food | Hadassah Magazine

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.
Food
Cold Sour Cherry Soup Is Pretty in Pink for Summer
Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.

Sour cherry soup has deep roots in Eastern European cooking, where fruit soups traditionally started the meal to sharpen the appetite.
Food
Gazoz Drinks Will Make Your Summer Sparkle
From his tiny shop in Tel Aviv’s Levinsky Market, Benny Briga concocts gazoz carbonated drinks that are truly works of edible art.

From his tiny shop in Tel Aviv’s Levinsky Market, Benny Briga concocts gazoz carbonated drinks that are truly works of edible art.

‘Flavor’ Is Ottolenghi’s Elevated Paean to Produce

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

A Lifelong Love of Multicultural Food Began in Brooklyn

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.

Food

Mastering Vegetarian and Vegan Thanksgiving Side Dishes

by Jessica Halfin

Creative pareve interpretations of classic side dishes, including creamed spinach, butternut squash puree and chestnut-fennel stuffing—plus a citrusy cranberry sauce.

Food

And ‘Now for Something Sweet’ From Australia

by Jessica Halfin

“There’s something about the Jewish community and cake….” So begins the narrative of 'Now for Something Sweet,' the fourth cookbook from the Australian-based Monday Morning Cooking Club

Food

Mashed Potato-Stuffed Chicken à la Rachael Ray

by Jessica Halfin

Dig into these tender and juicy leg quarters when you're in the mood for a comforting, satisfying main dish that comes with a pocket of yummy mashed potatoes.

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