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  • Rome’s Ancient Jewish Foodways
    Food
    Rome’s Ancient Jewish Foodways
    Rome’s Ancient Jewish Foodways

    Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.

    Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.

  • How Food, Tradition and ‘Shabbat’ Nurture Judaism
    Food
    How Food, Tradition and ‘Shabbat’ Nurture Judaism
    How Food, Tradition and ‘Shabbat’ Nurture Judaism

    Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.

    Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.

  • ‘Leftovers’ Maven Tamar Adler
    Food
    ‘Leftovers’ Maven Tamar Adler
    ‘Leftovers’ Maven Tamar Adler

    Tamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.

    Tamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.

  • Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless
    Food
    Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless
    Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless

    In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.

    In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.

  • Auschwitz Survivors Share Treasured Recipes
    Food
    Auschwitz Survivors Share Treasured Recipes
    Auschwitz Survivors Share Treasured Recipes

    ‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.

    ‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.

  • Still Smitten With Deb Perelman
    Food
    Still Smitten With Deb Perelman
    Still Smitten With Deb Perelman

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

    Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

  • High Holiday Recipes From Israeli Bloggers
    Food
    High Holiday Recipes From Israeli Bloggers
    High Holiday Recipes From Israeli Bloggers

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

    A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

  • Claudia Roden, Culinary Icon
    Food
    Claudia Roden, Culinary Icon
    Claudia Roden, Culinary Icon

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

    Influential food writer Claudia Roden is ‘not nearly finished yet.’

  • 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
Food
The Hadassah Jewish Holiday Cookbook
by Libby Barnea
by Libby Barnea
Looking for culinary inspiration this Passover, for Seder meals and every day? These recipes from our popular Hadassah Jewish Holiday Cookbook marry traditional Passover dishes and techniques
Food
Arangloska: June Meyer’s Authentic Hungarian Coffee Cake
“Come, children,” Farkash called out, “let’s see if the Arangloska is ready.” And he pointed to a wonder pot on the stove and said to
Food
Season to Taste: Getting Around the Bird
by Adeena Sussman
There’s no way around it: Preparing for Thanksgiving is a time-consuming affair, with the turkey taking up not only hours and energy but oven space
Food
Season to Taste: A Fruity New Year
by Adeena Sussman
Few events in the Jewish calendar are more closely associated with fruit than the High Holidays. Between the tradition of eating new varieties on the
Food
Season to Taste: Tel Aviv With a ‘K’
by Adeena Sussman
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

 

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