Food | Hadassah Magazine

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.

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.

Mobile Icons

Header Top Menu

Social Icons

Footer Menu Column 1

Footer Menu Column 2

Footer Menu Column 3

Footer Menu Column 4

Social Icons

Copyright