Jewish tradition was bucking the “superfood” trend thousands of years ago with its Seven Species, which grow abundantly in the land of Israel and contain tons of flavors and nutrients.
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.
Recipe of the Week
To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah…
Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
Just because winter isn’t fruit-picking season doesn’t mean that it’s not a good time to make jam. As Tu b’Shevat approaches, play around with store-bought and dried fruits, and practice for summer.
Philly’s Rooster Soup Co., from Michael Solomonov and Steve Cook, turns leftover bones from fried chicken served at Federal Donuts into broth, and 100 percent of profits are donated to charity.