The experience of Passover goes beyond flavor
By Leah Holzel
The pungent kick of horseradish on a fresh crisp sheet of matzah. The tender mouthfeel of a feather-light kneidel, moist with savory...
Is there herring in the Red Sea? My Passover tradition
By Justin Regan
Pesach, the festival of freedom (and bad macaroons), is a season of many traditions, like deep-cleaning your house, discovering quinoa and comparing...
Second-Night Seders — Serve Sephardi Symbolic Foods
By Linda Morel
Whenever I’ve hosted seders on the second night of Passover, I’ve worried — probably needlessly — that I should offer the family...
Savory spaghetti squash kugel is perfect for Passover
By Carole Lampel Mantel
There is an innate tendency to panic when Passover is approaching. What will we eat? I need to find recipes!
Nothing feeds...
Entenmann wasn’t Jewish. But his cakes and cookies were family.
By Andrew Silow-Carroll
Nothing seems so Jewish as a box of Entenmann’s cake or cookies.
“All of the Jews I know bought Entenmann’s,” wrote Nancy Kalikow...
No-Fail Hamantashen
By Jessica Grann
I spent a good part of my adult life failing at hamantashen recipes. The triangles didn’t look much like triangles after...
Tropical Latin Purim vegan hamantashen with pineapple and mango filling
By Ilana Meiller
I dream of basking in the sun on a tropical beach in Latin America during the winter. But until this wish materializes...
Love in a bowl: Stop sneering at pudding. You can make it as quickly...
By Keri White
Pudding is an underrated dessert. Many people avoid it, thinking of the substandard instant versions of yore, and others sneer at it...
These modern-day Jewish spice merchants want to revolutionize the spice industry
By Shira Hanau
Try to come up with the most Jewish spice out there and you might have some trouble answering. But ask Ori Zohar...
Cruising through cuisine with Tripping Kosher
Imagine munching on some tasty tacos in L.A. on Monday, then chowing down on some Cantonese in Las Vegas on Wednesday. That’s what the...
