Congregation Beth El’s Sisterhood has published several community cookbooks since its founding in 1951, but its most recent, Eat in Good Health, reflects the updated tastes and diets of the times.
About the Author
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.
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.
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.
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.
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.
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.
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.
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.…