Instead of overloading on the tryptophan before the big day, turn this year’s Friendsgiving into a big challah-baking party with lots of Thanksgiving inspo (think cranberry-stuffed challah).
Stuff Your Challah, Not a Turkey
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.
“Wine” Not Honey Wine?
We’re used to putting honey on apples and challah and in cakes, but honey can also make its way onto our tables in the form of mead, a Viking drink experiencing a revival.
Farewell, Feta; Hello, Halloumi
Have you heard of halloumi? Long a favorite in Israel, this squidgy, chewy Greek cheese has a high melting point so you can fry it until it’s crispy outside and melty inside.
Tangy Turmeric Tomato Watermelon Salad
Say farewell to summer with this bright and refreshing salad. Juicy watermelon and tomatoes get paired with crispy fried halloumi and a vibrant turmeric-infused oil. The sweetness of the melon complements the spiced oil and salty-creamy halloumi. Feel free to swap in another summer fruit like peaches or plums for a twist on this salad.
Winding Summer Down with Watermelon
Don’t get us wrong—sliced watermelon is perfect, but did you know that it’s also great in soups, salads, cocktails and sweet treats? And you can even work wonders with the rind.
“Dyeing” to Tackle Food Waste
DC-area artist and workshop instructor Sophie Kanter tackles food waste—think avocado pits and turmeric—in a new and creative way: by turning it into dye for hand-dyed textiles.
Cauliflower Hummus
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…
The Secret is in the Freezer
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.
Onigiri (Japanese Rice Balls)
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.
Stuffed, Hidden and Full of Surprises
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.
