After a decade with local government, Emily Landsman found her second career in the food world. She has served as marketing and creative director for a number of well known small food companies in the DC area. Emily has a BA and MPA from The George Washington University and a graduate certificate in Sustainable Agriculture and Food Systems.
JFE® Advisory Council member and contributor Marcia Friedman recently released her new cookbook, which packs 100 “essential,” yet friendly and approachable, Jewish recipes spanning varied geographies, categories, cuisines and diets.
This is a great way to clear out some of those staples we all keep in the pantry, like dry beans, canned veggies and stock. You can easily adapt this recipe to your tastes, including leaving the meat out altogether if desired.
Are you getting the most out of your freezer, or is just a place to dump all sorts of mystery food scraps? Here are tips for using your freezer better and reducing waste.
In 2020, challenge yourself to waste less, whether that involves buying less clothing and toys or throwing out less food. Check out these tips for using more of your fruits and vegetables.
I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.
Gleaning is an ancient concept (that appears in the Torah!), but it exists in the present, too. Through DC Central Kitchen, volunteers pick and donate produce that would otherwise rot on the field.
Blintzes are a Jewish American staple for the Yom Kippur break-fast and Shavuot. Not sure how to make them? Scroll down to the bottom of the recipe for a video that shows how I make them and then takes it one step further by baking them up into an especially tasty blintz soufflé.
Ah, schmaltz. That golden cooking fat so engrained in our Jewish culinary history. We now know that animal fats are not our healthiest options, but that makes schmaltz even more special to pull out for holiday dishes a few times a year. Don’t even think about what you’re eating when you snack on some delicious…
This recipe is adapted from A First Jewish Holiday Cookbook by Chaya M. Burstein, which has been out of print for years. I used to read it every night to fall asleep when I was little. Scroll down to the bottom of this post for a video of me making the latkes.
Need some guidance for baking your own challot for Rosh Hashanah? Follow along with Emily’s videos from the #ChashtagChallah challah bake-along. Before you know it, you’ll be baking challah every week!
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