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.
Heather puts a spin on the comfort food of her Southern childhood, adding in the flavor of fall (pumpkin) and using the rich bread that represents her new Jewish present (challah).
With temperatures still high, end-of-summer (or early fall, really) produce may not be the prettiest, but—with the help of some pickling and jamming—it’s the best for savoring summer all year.
With everything so new following a big move from Maryland to Vermont, Tanya and her family are adjusting. But there’s one thing that hasn’t changed: the tomatoes that peek out in August.
Ice cream, watermelon… There are lots of foods that are commonly eaten at the beach. In Nani’s family, though, it’s agreed that everything tastes better at the beach, even—especially—the simple stuff.