With Passover cleaning and prep, school vacation and travel, National Stress Awareness Month (in April) couldn’t come at a better time. Incorporate greens into your diet and tackle stress eating.
What can be said about schmaltz and other Ashkenazi staples? Enough to fill a whole book and more! In Rhapsody in Schmaltz, Michael Wex explores Ashkenazi and Jewish food culture.
Just because the ground is frozen solid doesn’t mean farms and farmers have gone into hibernation. Many farmers markets are now open year round. Bundle up and go check out the offerings.
Even if you don’t know what pulses are, you’ve eaten them (they’re beans, lentils and peas). January 18 is Global Pulse Day, bringing awareness to the health and environmental benefits of this food.
Trying to get your little ones to eat more vegetables? Diana likes to transform them into something her three-year-old son doesn’t recognize. The result: these homemade sweet potato nuggets.
If Jews make up such a small percentage of the American population, why is kosher food so popular? Melissa chats with Roger Horowitz and Sue Fishkoff, two authors who have investigated the industry.
Melissa chats with Elissa Altman, of the newly released memoir Treyf and the popular blog PoorMansFeast.com, about Jewish holidays, the transition from cookbook editing to memoir writing and what food represents.
It’s not what you’re used to piling on a bagel at the Yom Kippur break-fast, but gravlax is way cheaper, easy to make at home and equally perfect for the holidays.
After spending five years in a Cuban prison and losing 110 pounds and many teeth, Alan Gross is the first to tell you that freedom is bliss—and what it tastes like.
White flour and whole wheat are so last year. Gluten is even coming back in style these days, with farmers making ancient varieties of wheat and grains available.