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.
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.