We Jews know our soup. Whether you go Sephardic or Ashkenazi, vegetarian or not, there are plenty of Jewish soups to keep you warm during the cold winter days. Is there anything cozier?
With her second cookbook out, Deb Perelman, of the beloved Smitten Kitchen food blog, stopped by Sixth & I last month to speak about her new book and where she finds inspiration.
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.
Emily Kaiser Thelin shares reflections on working with Paula Wolfert to document her incredible life and recipes in the new Unforgettable and thoughts about the role food plays in memory.
Discovering a stack of family recipe cards, Gracie was inspired to cook them up and compile them in a family cookbook, preserving them and even modernizing them along the way.
While it won’t replace spaghetti Bolognese anytime soon, there is definitely a place for spiralized zucchini and sweet potatoes, especially in the tasty recipes Annabel cooked up.
Diagnosed with breast cancer at the young age of 32, Meredith Goldberg turned to what she knew best: food, specifically a gluten-free, anti-inflammatory diet. Then she wrote a book, From Cocktails to Chemotherapy.
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.
Rumor has it that over the summer Trader Joe’s rationed its cauliflower rice at some stores. Annabel set out to see what all fuss is about. Hint: She was pleasantly surprised.
In her new book, Emily Paster, a native Washingtonian from a well-known foodie family, captures the art of Jewish preserving and making jams, pickles and relishes with both Ashkenazi and Sephardic flavors