Twelve dollars a pound for heritage turkeys—what’s the big fuss? Having raised one and slaughtered it kosherly last year, Josh shares what makes heritage turkeys special, tastier and worth the price.
There’s no reason this Jewish dish, perfectly hued for the season, shouldn’t be on your Thanksgiving table. Plus with Leah’s tweaks, including Middle Eastern spicing, nothing tastes more American.
Recipe of the Week
Coming up with recipes for this once-in-a-lifetime holiday proved to be challenging…
Cholent, the traditional slow-cooked Shabbat dish, doesn’t have to be heavy on meat and eggs, as Sarah’s vegan version—inspired by her diverse cholent experiences around the world—shows.
Heather puts a spin on the comfort food of her Southern childhood, adding in the flavor of fall (pumpkin) and using the rich bread that represents her new Jewish present (challah).
[THANKSGIVUKKAH] A first Thanksgiving didn’t seem difficult to do. So what if she’s Canadian? Maple syrup could only add to the dinner. But years later Marion Usher remembers blending different backgrounds and traditions can be bumpy.
It started out with lattes (the famous PSL), and soon it was everywhere: waffles, cream cheese, even lip gloss… But do you know what’s in your pumpkin spice? Make your own, and you will!