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.
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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 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.
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.
Recipe contributed by Melanie Moreno, adapted from Recipes from the Jewish Kitchens of Curaçao, Recipes Compiled by the Sisterhood of Mikvé Israel – Emanuel. This recipe is unique to the island of Curaçao, where Jews have resided since the 17th century. Melanie and René Moreno, and their now-grown children, Ilana and Alex, make this version…
During the year, Wendy chooses modern, healthy tastes for her family, but there’s no such thing as holidays without the old-school flavors of her grandmother’s chicken fricassee (with flanken and gizzards!).
Coming from a tradition of cooking without a recipe based on what was available, this recipe uses avery flexible and forgiving method. Feel free to add in chicken necks if you like them. That’s how my brother prefers his! It’s also delicious with some little meatballs added in. And, of course, you can omit the…