With so many new cookbooks released this year by Jewish authors, there’s something for every foodie on your list. In fact, there’s a good chance it’ll be hard to choose…
About the Author
Adeena Sussman’s colorful new cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, puts a bright and sunny spin on Israeli cuisine, celebrating produce, seasonality and that creative immigrant influence.
By the end of the Jewish month of Tishrei, a lot of us feel beyond stuffed. Here’s how to incorporate a little more minimalism and a lot more enjoyment into High Holiday meals.
Started by Israel-born Tzurit Or, Boston’s beloved Tatte Bakery and Café now counts 13 locations throughout that area. In the fall, it’s coming to DC, with three new locations opening simultaneously.
Ah, Shavuot… Cheesecake, blintzes and lasagna—what’s not to love? A lot, it turns out, if your table includes Celiacs, lactose intolerant people and vegans. Here’s how to make it more inclusive.
Forget the gaudy Purim baskets of yore filled with sugar, sugar and more sugar. This year, Merav is going for something that’s bit more modern, mature and aligned with her lifestyle.
A new year is coming, so how about some new flavors? This year, we went through our collection to put together a list of some of our favorite Rosh Hashanah (and Yom Kippur) recipes. The result ended up being a trip around the world, with local flavors, too.
We bid adieu to JFE® director Paul Entis, the creative mind behind many inspiring events and fruitful partnerships and collaborations, who left his position last month to pursue new adventures.
Through her company Nourish Co., Kristin Eriko Posner, a Japanese-American Jew, brings together her Japanese heritage with her adopted Jewish culture and shows other blended families how to develop their own unique rituals.
The new documentary “Eating Animals” challenges us, especially in the Jewish world, to think about our problematic food systems and what we can do to return kashrut to its roots.