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.
- FoodChanie 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.
FoodAuschwitz 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.
FoodStill Smitten With Deb PerelmanRecipes 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.
FoodHigh Holiday Recipes From Israeli BloggersA 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.
FoodClaudia Roden, Culinary IconInfluential food writer Claudia Roden is ‘not nearly finished yet.’
Influential food writer Claudia Roden is ‘not nearly finished yet.’
FoodChallah Stuffed With Sweet and Savory FillingsThe 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.
Granola Bars as the Ultimate Tu B’Shevat DIY SnackCelebrate the holiday by studding homemade granola bars with dates, figs or apricots.Date Strudel Cookies for a Sweet Tu B’Shevat TreatSo beloved is this type of date cookie that you’re bound to find homemade versions in many Israeli households.New Year, New Baking Project to Tackle: Bagels!Challenge yourself with this recipe for homemade bagels, created by our resident bread guru and author of our perennially popular challah recipe.Amy Zitelman Wants to Elevate Tahini Beyond Cult StatusTahini belongs in more than just hummus—think salad dressings and stir fries, salted caramel desserts and carrot cakes—argues one of the leading artisanal producers of tahini today.‘Flavor’ Is Ottolenghi’s Elevated Paean to ProduceIn 'Flavor,' rock-star chef Yotam Ottolenghi commits to finding the hidden potential in fresh seasonal vegetables and fruits.Chebakia, the Fried Moroccan Cookie Perfect for HanukkahChebakia are made from a pareve dough that is shaped like a flower then fried, submerged in a warm honey-based syrup and, finally, sprinkled with toasted sesame seeds.A Lifelong Love of Multicultural Food Began in BrooklynMelissa Clark is a beloved New York Times cooking columnist and the author or co-author of nearly 40 books.Cookbook Explores the Crypto-Jewish ‘Roots’ CellarYears after her conversion from Catholicism to Judaism, Genie Milgrom discovered documents linking the family to a crypto-Jewish heritage in medieval Spain.Footer Menu Column 2
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