Not a fan of sweets? Though not traditional, with their triangular, pocket shape, calzones fit the bill for an Italian-inspired Purim, especially when filled with eggplant and peppers, beloved by Italian Jews.
A recent food-focused DC community Birthright trip gave food-loving participants the opportunity to visit Israeli markets and an olive press, participate in a cooking competition at an organic farm and bond over food.
Freedom Farm Sanctuary, Israel’s first animal sanctuary, rescues animals designated for slaughter and gives them a new home, where visitors can learn to be loving and compassionate toward all creatures.
Weather, low prices, cheap imports and no generation to take over are just some of the challenges affecting Israeli farming. What does the future hold for the land of cucumbers and tomatoes?
It’s time to look to Iraq, Tunisia and Libya for inspiration on what to do with this versatile fruit. Think Iraqi sweet-and-sour pumpkin stew and North African pumpkin dip.
January in Israel means heavy, rich stews. This updated Shabbat classic cooks all night in your oven, for a steaming, effortless Saturday lunch.
While you were drinking champagne last night, Russian Jews in the US, Israel and all over the world were celebrating Novy God, a secular, unique and delicious New Year’s Eve tradition.
Pumpkin is full of surprises: it’s ancient, it’s a fruit (!) and not just for Halloween and Thanksgiving, it’s been part of Sephardic Jews’ holiday meals—including Chanukah!—for a long time.
Taking a girls’ trip to Croatia in late spring, Paula was pleasantly surprised to encounter beautiful views and beaches, rich history, fresh fish and even a regal cake that’s perfect for Rosh Hashanah.
Earlier in the summer, Gideon and AJC’s ACCESS hosted visiting Moroccan teachers of Islamic religion for a Shabbat dinner. The guests enjoyed Israeli-inspired dishes, including Michael Solomonov’s lamb, and engaged in special conversation.