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.
A Chanukah Miracle That Isn’t Deep-Fried
About the Author
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.
Coconut Oil Banana Bread
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!
Za’atar Roasted Sweet Potatoes
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…
Host a Fabulous Friendsgiving Shabbat
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.
Quick Zucchini Pickles
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…
Vanilla Peach Preserves
It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up…
In a Pickle to Preserve Summer Bounty
With temperatures still high, end-of-summer (or early fall, really) produce may not be the prettiest, but—with the help of some pickling and jamming—it’s the best for savoring summer all year.
Pickled Peaches
Get a head start on your holiday parties and make something that will add a burst of flavor to any spread. These pickled peaches are a great way to savor summer’s fresh fruit all year long. Serve them either sweet or savory—add to a cheeseboard, serve with roasted meats or veggies or enjoy with a…
Quash Your Misconceptions About Squash
Squash—it’s not just for Thanksgiving. Cube, peel and puree your way to a squash-fueled and filled Sukkot. Yes, that means plenty of varieties and breakfast, lunch and dinner.
Japanese Simmered Kabocha Squash
Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.
