Julia Turshen’s acclaimed new cookbook, Now & Again, is just the latest in her many projects designed to make the world a better place—more equitable, with more access and less waste.
Leftovers Have Never Been So Cool
About the Author
A lawyer turned cooking instructor, Wendy is on a mission to make healthier and delicious home cooking easy and accessible for all: developing recipes, writing and teaching youth and adults healthier home-cooking skills. She is also a member of the Montgomery County Food Council and co-chair of its Food Literacy working group. Wendy is passionate about food, travel and family, and is happiest when she can combine all three. You can also find her on Instagram and Facebook.
A Taste of Israeli Soul
Israeli Soul, a new book from the duo behind Zahav, Dizengoff, and several other restaurants in Philadelphia, is out this week. This time the focus is on simple dishes for home cooks.
Cooking Up a Happy Ending
After years of sharing “delicious but doable” recipes on her blog, “Once Upon a Chef,” Jennifer Segal’s new book of the same name continues that theme and style, just in countertop format.
Alon Shaya: A Chef and a Storyteller
Award-winning chef Alon Shaya’s new cookbook isn’t your ordinary cookbook. Instead of appetizers, entrees and desserts chapters, it’s broken up into short stories about his life with recipes for each period.
This is How She Rolls
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
From Little Seeds Grow Giant Sunflowers
Sunflower Bakery’s Bnei Mitzvah Seeds Program give bar and bat mitzvah students hands-on bakery experience and teaches them about the organization’s special mission training adults with learning differences in pastry arts.
A Helping Hand for Healthy Cooking
Paula Shoyer’s The Healthy Jewish Kitchen helps kosher cooks forgo margarine and processed ingredients in favor of whole grains for healthier meals that are unique, delicious and full of spirit.
For Music or Baking, Practice Makes Perfect
Whether the goal is playing at Carnegie Hall or making a killer challah, the path is the same: keep at it until you get good. That’s the lesson in Shannon Sarna’s Modern Jewish Baker.
The Best Things Come in Small Packages
The size of an evening clutch and filled with 25 global Jewish appetizer recipes, Leah Koenig’s new book (the first of three) gives those small, pre-entrée bites the respect they deserve.
Making Haroset Like a Yiu di Korsou
Unimpressed with Ashkenazi haroset, Wendy has been on a quest for one that’s more, well, mortar-like. This year she joined her friend Melanie to prepare the Curaçao-style version made by Melanie’s husband’s family.
