Passover is about freedom, so why are you slaving away in the kitchen? This year, we’re bringing you holiday dishes that are all about maximum flavor, minimum fuss.
The Scroll of Esther doesn’t just tell the story of Purim; it also establishes a timeless holiday with customs that are relevant even today and lay the foundation for a more inclusive community.
Paula was no lover of hamantashen until she began to think about them in a more creative way: Who said prune and poppy seed are musts? Must the dough be boring vanilla?
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.
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!