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.
What could be more Florida than fish? That’s what Sherry, who grew up in her grandparents’ deli, found while vacationing on Sanibel Island, where she discovered the “grouper Reuben.”
Cooking with little ones is a joy. But the same can be said about cooking alone, without them. That’s what Nani discovered years after leaving the first (tiny) kitchen that was her own.