Two great types of sparkling wines that I love are Kraemer Brut and Louis de Sacy Brut Grand Cru from Champagne, France.
[THANKSGIVUKKAH] Adding pumpkin to challah dough has been a favorite of Sephardic cooks for centuries. Now comes a holiday mashup that calls for making a turkey of this traditional favorite.
[THANKSGIVUKKAH] Baked pumpkin spice donuts seem blasphemous next to the piles of luscious fried, jelly-filled sufganiyot in Jerusalem’s markets, but the flavors go a long way toward bringing home closer over the holidays.
[THANKSGIVUKKAH] This holiday mashup seems designed for Jews in the South. Who knows better how to combine oil and food than Southerners? But are fried turkey and deep-fried pecan pie going too far?
From flavors to fair trade, a month of food-focused events promise to engage and entertain. JFE Communty Partnership Grants are helping to support many of these programs and that’s something to gobble about.
Away from the bagels, knishes and soda fountains of her New York upbringing, Gina Chersevani fills the void in DC with her creations at Buffalo & Bergen in Union Market.
After collecting community cookbooks for years, Susan finally gets to help put one together for her son’s pre-school. She finds that the recipes and bonds it created both still endure.
A pita-making machine imported from Israel can produce thousands of perfect pita breads a day. Moti wants to get the pockets picked (up) across the country…along with his salads and dips.
[A COMMUNITY COOKBOOK STORY] From kugels, blintzes and babkas to sweet potato pie, cheese straws and tomato tarts, Esther’s community cookbooks tell stories of places she’s lived, customs she’s learned and people she’s known.
A journey to commemorate his brother’s death 10 years ago inspires award-winning Chef Michael Solomonov to taking a group of fellow foodies to Israel, a trip full of delicious discoveries and special memories.