Food | Hadassah Magazine

Food
An Ethiopian ‘Mouthful’ From Beejhy Barhany
The chef and owner of Tsion Cafe views ‘Gursha,’ her new cookbook, as a vehicle to extol the virtues of Beta-Israel’s cuisine to a wider audience.

The chef and owner of Tsion Cafe views ‘Gursha,’ her new cookbook, as a vehicle to extol the virtues of Beta-Israel’s cuisine to a wider
Food
Jeremy Salamon’s Hungarian Mashups
A new cookbook proves that Hungarian food isn’t just ‘heavy and brown,’ but ‘colorful and driven by nostalgia and history.’

A new cookbook proves that Hungarian food isn’t just ‘heavy and brown,’ but ‘colorful and driven by nostalgia and history.’
Food
Inside the Mexican Jewish ‘Cocina’
New cookbooks from Mexico offer treasured family recipes with modern techniques.

New cookbooks from Mexico offer treasured family recipes with modern techniques.
Food
Vegetables Take Center Stage at the Jewish Holiday Table
A handful of new cookbooks prove that vegetables have been integral to Jewish food traditions for centuries.

A handful of new cookbooks prove that vegetables have been integral to Jewish food traditions for centuries.
Food
Keeping Cool in My Israeli Kitchen
Channeling emotions into cooking and food is the Jewish way.

Channeling emotions into cooking and food is the Jewish way.
Food
Food World Insiders Contribute to Israel’s War Effort
Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated around the kitchen.

Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated
Food
Cooking as Wartime Comfort
Post October 7, social media culinary stars share Israeli pride and flavor on Instagram.

Post October 7, social media culinary stars share Israeli pride and flavor on Instagram.
Food
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.
Food
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.
Food
‘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.
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.

On a chilly day last winter, Joan Nathan was testing recipes for her latest cookbook,Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Knopf),

Food

Cooking for Hanukka

Looking for culinary inspiration this Hanukka? Look no further: Spread your holiday table with recipes from our popular The Hadassah Jewish Holiday Cookbook: Traditional Recipes from

Food

Season to Taste: Sweet-Talk

by Adeena Sussman

When it comes to the Rosh Hashana table, honey, in all its burnished-amber stickiness, tends to steal the spotlight. Tradition calls for honey as a

Food

Season to Taste: It’s a Wrap

by Adeena Sussman

I love Shavuot, the springtime holiday also known as the Festival of Weeks, which marks the end of a seven-week period following Passover and celebrates

Food

Hadassah Cookbooks Promote Kitchen Zionism

by Adeena Sussman

Hadassah cookbooks are time capsules that shed light on the ways various chapters reacted to social movements.

Food

The Hadassah Jewish Holiday Cookbook

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