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.
When the heat rises, get out of the kitchen and onto the patio with a mezze spread that excites guest and lets summer produce and snacks shine without requiring you to cook.
There are lots of reasons to make challah: It’s a mitzvah and Shabbat tradition. It’s plain delicious. And for Beth Ricanati (and many others), it’s a grounding ritual that brings calmness and peace.
For Jessica, the real challenge during Passover isn’t forgoing the bread and pizza, but rather the lack of legumes, especially chickpeas, which are an everyday part of her diet.
Need to throw something together for a Super Bowl watch party? Looking for a quick appetizer to serve while your Shabbat guests arrive? A cheeseboard is the answer. Here’s how to make it.
Nina and Leon Merrick, both in their upper 80s, have lived lives full of sadness. But despite that, they’ve managed to find sweetness and to nourish those around them—often with food, too.
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.
Mushrooms—they’re not just a pizza topping to be picked off or a weird brown food that’s mixed into stir-fry. Mushrooms are full of deep rich flavor and lots of nutritional benefits.
Growing up, Sherry’s mother would always have a bowl of soup bubbling away on the stove before a holiday meal. Mushroom barley was one of them. But it’s great for everyday meals, too.
Cholent, the traditional slow-cooked Shabbat dish, doesn’t have to be heavy on meat and eggs, as Sarah’s vegan version—inspired by her diverse cholent experiences around the world—shows.