Who doesn’t love good food and stories? A new pilot takes the Jewish Food Experience® to the Jewish federations of Orange County, New York; St. Louis, Missouri and Austin, Texas.
An immigrant to the US, Leah loved Thanksgiving right away, but not so much apple pie. Even after finding a recipe she does like, she still keeps this Israeli-style apple crumb cake in the rotation.
Recipe of the Week
That unsightly leftover carcass from turkey is more than a bunch of…
The owners of DGS Delicatessen in Washington, DC, draw on their Jewish heritage while making classics lighter and healthier. The crowds show just how hipster Jewish food can be.
Twelve dollars a pound for heritage turkeys—what’s the big fuss? Having raised one and slaughtered it kosherly last year, Josh shares what makes heritage turkeys special, tastier and worth the price.
Ari Weinzweig, co-founder of Zingerman’s Community of Businesses in Ann Arbor, won’t be hosting a huge Thanksgiving meal or eating turkey, but he will still indulge in a hearty serving of gratitude.
Even when life is speeding forward, peeling and chopping helps Esther remain in the present moment. That’s one of the things she’s grateful for when it comes to Thanksgiving and preparing for it.
Award-winning chef Michael Solomonov of Zahav in Philadelphia wants you to know that Israeli cuisine is way more than falafel so he wrote a cookbook that captures and shares Israeli food’s absolute best.