Ringing in the Jewish new year at a smaller scale? During these stressful times, there’s one thing you can take off your plate: cooking. Support a local restaurant by ordering takeout or delivery.
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A traditional soup from Mexico, posole is typically made with pork, hominy and chiles. This vegetarian version swaps in hearty beans for meat but isn’t lacking in any flavor. Pile your bowl high with toppings like shredded cabbage, cilantro, lime, avocado and crispy tortilla chips.
The “travels” continue, and this week… ¡Hola, Mexico! Summer produce—tomatoes, corn, peppers—shine in this Mexican-inspired spread that’s all about DIY so your guests (or family members) can make it their own.
Jewish food may not have a star in Hollywood, but it certainly deserves more than just 15 minutes of fame. Get comfy on the couch with these shows/movies and the right menu.
Times are stressful, and travel is off the table, but with this edition of Tabletop Traveling, everyone can enjoy the serenity and unique flavors of Japanese culture and cuisine—sans the jet lag.
Have your tea for dessert with this Matcha Mochi Cake. Made with glutinous sweet rice flour, this naturally gluten-free cake is full of surprises. It’s chewy, crunchy, gooey, and most importantly, oishii (delicious in Japanese)!
Canada Day, which celebrates the joining of Canada’s original three provinces, falls on July 1st. So for our first tabletop “journey,” just a few days before our independence day, we’re heading north.
When a food tour company went on a pandemic-induced pause, its founder, a MD native now living in Israel, launched a platform to bring chefs, sommeliers and culinary experts into people’s homes.
We may not be dining together, but we can still share food. Arm yourself with a few disposable loaf pans—they’re perfect for packing up and dropping off outside loved ones’ doors.
A twist on the Jewish classic, this sweet bread combines the sweet yeasted dough of babka with the nutty, spiced flavors of baklava. You can use any variety of nuts, but traditional baklava is made with either pistachios or walnuts, or a combination of the two. Adapted from Smitten Kitchen.