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.
My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I…
For a long time, Wendy’s family’s tzimmes—flanken with sweet potato and carrots, all cooked down to a sweet pot of comfort—wasn’t part of the repertoire. But then it made a comeback.
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.
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.
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.
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.
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.
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.
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.
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.
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