Afflicted by the bread of affliction (and by her family complaining about it), Sherry searched for a way to turn it into something more exciting. The result: Passover granola that you can’t stop eating.
Just before Passover, we read the dramatic Torah passage that tells of the exodus from Egypt and gives the Israelites a recipe to prepare them for the journey. Spoiler alert: it involves lamb.
With Passover beginning on a Monday evening, you may not have time to put together a festive meal. Luckily, plenty of DC-area establishments have you covered. The challenge is choosing one…
Unimpressed with Ashkenazi haroset, Wendy has been on a quest for one that’s more, well, mortar-like. This year she joined her friend Melanie to prepare the Curaçao-style version made by Melanie’s husband’s family.
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.