Judith Rontal hails from wintry Ann Arbor, Michigan, where she grew up in a family that always managed to eat dinner together. She’s continued that connection between food, family and culture in her blog, Aluminum Foiled Kitchen, and in her daily life in DC. When not in the kitchen working on a new recipe, you can find Judith sweating it out at yoga or on the Rock Creek Park trails. Follow her food adventures on Twitter and Instagram.
Hummus has become a staple in our diets and is perhaps one of the hardest foods to give up for Passover if you don’t eat beans. The versatile dip can be used in so many ways—a dip for veggies, spreads for sandwiches or matzah, stuffed into sweet potatoes and to thicken soups. Instead of giving…
When it comes to Passover, the freezer is your best friend. With some advance prep, you can fill your freezer with a whole week of holiday eats that aren’t just matzah pizza.
Put down the rolling pin and create a new kind of triangle to enjoy during Purim. Onigiri are Japanese triangle-shaped rice treats featuring hidden fillings. Keep it classic by sprinkling the rice with sesame seeds or furikake, or get creative with your fillings, for example filling with chicken or tuna to make it a meal.
Purim is all about costumes and masks, so shouldn’t our food have some dress-up fun, too? Judith came up with a masquerade meal of stuffed, filled and hidden treats.
Need to throw something together for a Super Bowl watch party? Looking for a quick appetizer to serve while your Shabbat guests arrive? A cheeseboard is the answer. Here’s how to make it.
There are lots of ways to make oil shine (and glisten) for Chanukah, and they don’t have to be deep-fried. This year, Judith put together a guide to a non-fried Chanukah.
The coconut oil in this banana bread creates a soft, moist loaf that is full of banana flavor with a hint of coconut. Nothing like some tropical flavors to get you through the winter!
Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or…
As Jews, we’re used to big, food-filled gatherings. Turn one of your upcoming Shabbat meals into Friendsgiving, and use it to test out your holiday favorites or give new dishes a spin.
Save your cucumbers for Israeli salad and turn your end-of-summer zucchini bounty into your winter pickle collection. While the classic dill pickle is always a favorite, you can pickle almost any vegetable or fruit with a simple brine. Once you master the basics, go ahead and try out different vinegars, spices and herbs. There are…
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