The Super Bowl often turns into another event of overindulgence—but it doesn’t have to be. Jessica put together a colorful snack that keeps the salt, fat and sugar in check.
A whole new host of food trends awaits for 2020 and the new decade. Judith has the scoop on five trends to look out for. Here’s a hint: Cauliflower isn’t going anywhere…
In 2020, challenge yourself to waste less, whether that involves buying less clothing and toys or throwing out less food. Check out these tips for using more of your fruits and vegetables.
Have you heard of halloumi? Long a favorite in Israel, this squidgy, chewy Greek cheese has a high melting point so you can fry it until it’s crispy outside and melty inside.
Don’t get us wrong—sliced watermelon is perfect, but did you know that it’s also great in soups, salads, cocktails and sweet treats? And you can even work wonders with the rind.
Take your Shabbat, holiday or summer dinners up a notch with cocktails. The secret, as Sophie shares, is putting together a cocktail that requires no more than basic ingredients and tools.
For Tanya and her family, planting potatoes on their new farm in Vermont is symbolic of the risk they took to become farmers in the first place.
Heather was excited to incorporate the flavors of her Southern upbringing into rugelach, that beloved cookie of her new Jewish culture, but along the way she hit more than a few bumps…
Kale grows all year round, but it’s definitely part of the abundance of summer farmers markets and CSA boxes. So what can you do beyond the boring kale salad with this hearty green?
Jews have been preserving—curing, pickling, salting, making jams—for centuries to make food last longer and go farther. Today, preserving is making a comeback for health and environmental reasons.