Food | Hadassah Magazine

Food
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.
Food
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.
Food
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.
Food
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.
Food
Claudia Roden, Culinary Icon
Influential food writer Claudia Roden is ‘not nearly finished yet.’

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

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.

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