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.
Growing up Catholic in the South, Heather didn’t have much exposure to Passover. But as someone who loves to cook, hosting the seder with her fiancé was a natural choice.
Congressman Jared Polis traces his family’s history through recipes passed down from his great-grandmother, grandmother and mother and recorded in community cookbooks and even encased in plastic in a Rolodex.
Packed with protein and nutrients—not to mention flavor and texture!—quinoa, the Andean “superfood” can be prepared in so many different ways for Passover and all year long.
A boozy orange salad inspired by a Sicilian salad puts a lot of symbolism on the table, with the orange that represents feminism and Israel, olive oil for peace and wine for, well, Passover.
Last week, Sixth & I hosted the first in a three-part series on modern Israeli cooking taught by local caterer and writer Vered Guttman. The focus: Sephardic and Israeli Passover cooking.
What’s Passover without mounds of coconut macaroons or their almond cousins? Annabel clears up confusion about the different types and takes us on a tour of the bakeries around town offering them.
Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
When it comes to Passover, your Paleo and gluten-free friends might be onto something… Judith rounded up a variety of grain-free breads that spice things up for Passover and all year round.