This year, it’s all about new, creative fillings—Lemon ginger curd, anyone? How about strawberry rose jam?—and flavoring the dough with spices or zest to make the whole package extra special.
Tu b’Shevat may not be the most popular Jewish holiday, but that doesn’t mean it shouldn’t be. Annabel put together a vegetarian dinner party menu that incorporates the holiday’s seven species.
Not only is toast trendy (ahem, avocado toast, anyone?), but its humility—carrying its toppings on its back—is also perfect for letting the symbolism of Tu b’Shevat shine through.
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.
Between latkes, doughnuts and gelt, it’s easy to slip into a pattern of less-than-nutritious eating during Chanukah. That’s why Diana came up with quick, oven-baked cauliflower latkes that still look and taste festive.
Robbie always seems to make Chanukah-party plans that are just slightly too ambitious. That’s why he loves this punch: it can be made in advance, so it doesn’t interfere with latke frying!
Influenced by the Jewish value of hachnasat orchim (welcoming guests), Atara and Alexandra came together to create The Wandering, a series of plant-based and seasonally inspired meals and gatherings.
This Chanukah, let’s rededicate ourselves to seeking freedom for those who can’t do so for themselves. One way to start is with fair-trade chocolate, which keeps workers safe and shuns child labor.
Even before she met her non-Jewish bashert (soul mate), Stacey discovered that Christmas wasn’t just a day for Christians, but rather for everyone who wants to spend time with people they love.
2016 was a good—no, great—year for Jewish cookbooks (or cookbooks by Jewish authors). We’ve put together a gift-giving guide of eight of our favorites and whom they’re perfect for.