It’s about (pie) time
Quiche, cheesecake, Shepard’s pie, any pie … my children say I make round foods well. I’ll take the compliment. And it’s true that there...
A world in an etrog
Consider the etrog.
A citrus fruit with a lemony floral scent, it is one of the Four Species of Sukkot, taken in hand and shaken...
Downsizing the turkey dinner
This is not your Thanksgiving turkey feast, but it could certainly work for a smaller high holidays meal.
This boneless roast is a smaller, simpler,...
Stuffed vegetables: A beloved Jewish tradition
Naomi Ross
It speaks of overflowing bounty in the holiday season.
The Jewish year and lifecycle, especially Shabbat and yom tov, are a huge part of...
Seated at the Mexican Table with Pati Jinich
Pati Jinich has been many things: a chef, a political analyst, a mom, an expat. Throughout it all, her cultural heritage and love for...
Best-dressed summer salads
With summer produce at its seasonal peak, now is the time to showcase it!
Salad for supper is a great idea when the temperatures rise,...
Becca Hyman’s best bites
Last week, Becca Hyman visited me. She’s the Washington-based creator of “Becca’s Best Bites,” a series of cooking videos on Instagram that features primarily...
MollyBeth Rushfield takes the cake
Ronit Miller was so excited when she saw that her friend and colleague at Camp Shoresh MollyBeth Rushfield on the cover of WJW last...
Super sandwiches for picnics
Linda Morel | Special to WJW
Sandwiches are still your best bet at picnics.
I’ve tried getting fancy with chopped salads in large plastic containers; poached...
Going coconuts!
I adore coconut. I love the flavor and texture, and I love that it is vegan/pareve and can be used to make delicious nondairy...
