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.

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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