Not a fan of sweets? Though not traditional, with their triangular, pocket shape, calzones fit the bill for an Italian-inspired Purim, especially when filled with eggplant and peppers, beloved by Italian Jews.
While you were drinking champagne last night, Russian Jews in the US, Israel and all over the world were celebrating Novy God, a secular, unique and delicious New Year’s Eve tradition.
Taking a girls’ trip to Croatia in late spring, Paula was pleasantly surprised to encounter beautiful views and beaches, rich history, fresh fish and even a regal cake that’s perfect for Rosh Hashanah.
Established on March 29, 1516, this week Venice’s Jewish ghetto will mark its 500th anniversary. To celebrate, Marcia delves into its rich cuisine, preparing baby artichoke risotto that’s perfect for spring.
Growing up in the Soviet Union during World War II, Inga Borisova recalls extreme hunger. Although she immigrated to the US in 1988, her first encounter with Americans was their 1943 food distributions.
Inspired by a friend who recently discovered Jewish roots in her Cuban family, Jodi set out to learn more about Cuban-Jewish cooking and ended up at Samy Sapayo’s table in Miami.
Almost 90 years old, local Holocaust survivor Susan Taube experienced tremendous pain and loss, yet she after the Holocaust, she picked up and created a new life, even becoming an avid, self-taught cook.
Since May, and until the end of October, Milan has hosted Expo Milano, a world’s fair with 140 participating countries showcasing their technologies keeping with the theme of “Feeding the Planet, Energy for Life.”
Whether you call her Grandma, Bubbe, Savta or Nano, no one represents the link between food, history and memory better than a grandmother. One filmmaker set out to document this with Grandmas Project.
Once upon a time women gathered to roll strudel dough for special occasions, and the pastry could be found in bakeries far and wide. Paula is on a quest to bring it back.
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