In her fourth cookbook, The Six O’Clock Scramble Meal Planner, a collaboration with the American Diabetes Association, Aviva Goldfarb helps busy families eat delicious, nutritious meals that come together quickly.
“Unscrambling” Family Dinners
About the Author
Linda Wolpert is a food photographer and works for The Six O'Clock Scramble, an online recipe service that specializes in healthful food that is quick to prepare. When not walking her dog or playing tennis, she is cooking for friends and family and searching for fun new recipes.
From California Table to Israeli Kitchen
Back and forth between the US and Israel, Feigi Pam finally settled in Safed in 2000, opening her vegetarian restaurant, Tree of Life, to offer fresh, healthy California-style cuisine—and some spirituality, too.
Quinoa Pilaf
This quinoa dish with vegetables draws inspiration from simple California cuisine and lets the ingredients’ natural flavors shine through. Recipe contributed by Feigi Pam. Photo by Leora Schostak Henschel.
Green Tahini Sauce
This deliciously fresh sauce can be used as a dip for crudités or fresh bread, or as a sauce on grilled fish, tofu, cooked potatoes and other vegetables. Thin with a little water to use as a salad dressing. Recipe contributed by Feigi Pam. Photo by Linda Wolpert.
Feed and Get Fed at Kansas City JFED’s FED
If you’re in Kansas City on October 17, don’t miss FED, the first kosher pop-up restaurant event created by the Jewish Federation of Greater Kansas City and Dinner Lab.
Happiness Comes in Many Flavors
What do Menchie’s Frozen Yogurt and The Jewish Federation of Greater Washington have in common? According to Eileen Frazier, they’re both all about connections, memories and lots of coordination and cooperation.
Flavorful, Frugal and Feeds the Soul
Linda’s father grew up with in the kitchen of two talented food-loving women, his mother and the family cook, Bettie. He, and Linda, learned that Jewish and African-American cuisines are both filled with flavor, frugality and love.
Stewed Okra and Tomatoes
It is very possible that our Jewish and African ancestors ate okra thousands of years ago, as it is believed to have been cultivated in ancient Egyptian times. Today, okra is underappreciated, probably because it looks funny, people don’t know how to cook it and, if they do, it can end up kind of slimy.…
