Israeli food writer and personality Gil Hovav’s newly translated memoir, the third in a trilogy, paints a picture of 1960s Jerusalem and one family that has played an extraordinary part in Israeli history.
For some Jews, food can be the last thing connecting them to their religion, but it can also be a powerful way into Judaism. And gastronomic Judaism can be cooked up…err, cultivated.
Recipe of the Week
As it is customary to eat dairy on Shavuot, I decided to…
Staying up all night to study on Shavuot? Even if you’re not, here are ten cheesecakes—mini, full-size, light, decadent, striped, all different flavors—to make this Shavuot a memorable one.
As a new “unintentional” vegan, Allison is here to tell you that whether you’re lactose intolerant, vegan or just a milk hater, you don’t have to give up Shavuot treats. Say cheese!
Justin Rosenberg’s fast-casual Honeygrow is the chain that almost wasn’t. But after his 94th solicitation resulted in investment, he developed a concept that is peppered with hidden Jewish inspiration and values.
After years of sharing “delicious but doable” recipes on her blog, “Once Upon a Chef,” Jennifer Segal’s new book of the same name continues that theme and style, just in countertop format.
Just before Shavuot last year, Leah got an itch to make the light cheesecake she used to make back in Israel, but she couldn’t remember how, so she embarked upon a quest to find it.