Squash—it’s not just for Thanksgiving. Cube, peel and puree your way to a squash-fueled and filled Sukkot. Yes, that means plenty of varieties and breakfast, lunch and dinner.
Bagels and lox were a big part of Nava’s childhood, but when she went vegan, out went the lox. Luckily, she came up with a vegan lox that’s easy to make at home.
A new year is coming, so how about some new flavors? This year, we went through our collection to put together a list of some of our favorite Rosh Hashanah (and Yom Kippur) recipes. The result ended up being a trip around the world, with local flavors, too.
Inspired by a Restaurant Week menu, Heather decided to mix up a Jewish favorite—literally. The result is a Yom Kippur break-fast game changer: a cream-cheese-and-salmon dip served with bagel chips.
After decades of counseling couples and working on interfaith issues with the Jewish community, Dr. Marion Usher’s new book, “One Couple, Two Faiths,” teaches how to cook up a delicious interfaith Jewish life.
When the weather is warm, consider taking your Shabbat meal off the table and bringing it down to earth—literally. Judith shares a guide on how to pack a Shabbat picnic.
For many of us, the holiday traditions we’ve created or adopted are the ones that stick most. Marcia set out to discover Rosh Hashanah traditions and how we can make them our own.
To celebrate Tu b’Av, the Jewish holiday of love, which falls beginning the evening of July 26 this year, take a page out of ancient books and look to the vineyard for inspiration.
For some Jews, food can be the last thing connecting them to their religion, but it can also be a powerful way into Judaism. And gastronomic Judaism can be cooked up…err, cultivated.
As a child, Nani longed to bring her mother breakfast in bed on Mother’s Day. But it wasn’t her mother’s style. Less than a month before her death, she finally accepted.