Move over brisket and sponge cake: Feast on Sephardi food this Passover
By Linda Morel
Like many modern women, Michelle Azar Aaron juggles many balls.
She is a singer, actor and writer of her one-woman show, “From Baghdad...
5 flours that will change your Passover desserts
By Emily Paster
On Passover, Jews are prohibited from consuming any foods made with five familiar grains: wheat, oats, rye, spelt (which is actually just...
What to do with leftover charoset? Try this chicken with thyme recipe.
By Emanuelle Lee
Charoset is one of the most important food components of the Passover seder. Its intense sweetness symbolizes the optimism in contrast to...
Four (or five) cups of wine in support of Israel
By Steve Kerbel
Despite all the upheaval and social distancing, Passover will soon be here and we will need wine to celebrate.
The availability of great...
How to make pastrami gravlax and impress your friends
By Shannon Sarna
Tell someone you made the gravlax at your next brunch and I promise they will be impressed. The truth is that gravlax...
Cook once, eat twice chicken dinners
Economy and efficiency in the kitchen are two of the core pillars of my approach to cooking. If you can effectively make one meal...
Rethinking a famed South American cookie for Purim
By Leanne Shor
Bringing new life to hamantashen was a challenge. People are dead set on their favorite flavors like classic poppy seed and apricot....
Korean gochujang roasted chicken and vegetables have a funky complexity
I saw a version of this recipe on Facebook recently, but that version used a whole chicken and roasted it in a cast-iron skillet...
You don’t need to be able to smell this sandwich to enjoy it
Much of the pleasure we get from food comes by way of our sense of smell.
Yes, our sense of taste is important, but alone...
In one fell scoop, the Jewish history of ice cream
By Joanna O'Leary
Chunky Monkey. Rum Tres Leches. Banana Nut Fudge.
Who gave the world the gift of these delectable ice cream flavor inventions?
While Italian immigrants...