There are lots of ways to make oil shine (and glisten) for Chanukah, and they don’t have to be deep-fried. This year, Judith put together a guide to a non-fried Chanukah.
Have you ever thought about where doughnuts come from? Ian takes us on a brief history tour of the fried dough and its modern incarnations at popular doughnut shops around the country.
As Jews, we’re used to big, food-filled gatherings. Turn one of your upcoming Shabbat meals into Friendsgiving, and use it to test out your holiday favorites or give new dishes a spin.
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.
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.
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.