‘The Jewish Cookbook’ Features All the Classics, and Then Some
Leah Koenig goes big with her latest cookbook, including favorite classics, forgotten one-time classics and standouts from diverse Jewish cultures.
The Ultimate Bundt Cake For Rosh Hashanah Includes Apples
Bake your holiday apple cake in a Bundt pan this year, honoring the legacy of Minnesota Hadassah women who introduced the pan to America almost 70 years ago.
‘Sababa’ Will Bring the Flavors of Israel Into Your Kitchen
The brand-new cookbook 'Sababa' is Adeena Sussman's story of aliyah, told through her adventures in Tel Aviv's Shuk HaCarmel.
Like Your Hummus Chunky? Try Whole-Chickpea Masabacha
A lemony-garlicky deconstructed hummus made with slightly smashed as well as whole chickpeas.
Tips to Make Your Own Israeli Breakfast Spread
The basic components of a classic Israeli breakfast, including fresh jam, artisan bread, a cheesy egg frittata and several cheese spreads.
From Allspice to Za’atar: Yaniv Cohen’s ‘My Spiced Kitchen’
Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.
Honey & Co. ‘at Home’ in London
Sarit Packer and Itamar Srulovich, chefs and proprietors of Honey & Co. in London, have just published their third Middle Eastern-inspired cookbook.
‘Little Book of Jewish Sweets’ by Leah Koenig
Koenig expands the Jewish palate via inclusivity, honoring traditions unfamiliar to many English-speaking Jews while carving out space for iconic American sweets.
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