By the end of the Jewish month of Tishrei, a lot of us feel beyond stuffed. Here’s how to incorporate a little more minimalism and a lot more enjoyment into High Holiday meals.
Take your Shabbat, holiday or summer dinners up a notch with cocktails. The secret, as Sophie shares, is putting together a cocktail that requires no more than basic ingredients and tools.
Ah, Shavuot… Cheesecake, blintzes and lasagna—what’s not to love? A lot, it turns out, if your table includes Celiacs, lactose intolerant people and vegans. Here’s how to make it more inclusive.
There are lots of reasons to make challah: It’s a mitzvah and Shabbat tradition. It’s plain delicious. And for Beth Ricanati (and many others), it’s a grounding ritual that brings calmness and peace.
A rich buttery coffeecake served with ice cream is a great alternative to cheesecake for Shavuot. This one, called aranygaluska, comes from Hungary and resembles popular monkey bread or pull-apart bread.
For Jessica, the real challenge during Passover isn’t forgoing the bread and pizza, but rather the lack of legumes, especially chickpeas, which are an everyday part of her diet.
As with many other topics in the Jewish community, the dialogue on kitniyot (legumes and more during Passover) is gaining steam and there are plenty of varying opinions on the matter.
Even after becoming pescatarian, there’s one dish that still stirs up Leah’s memories: Yemenite chicken soup, especially the Passover version. But it turns out the flavors hold their own even without the meat.
For a long time, Wendy’s family’s tzimmes—flanken with sweet potato and carrots, all cooked down to a sweet pot of comfort—wasn’t part of the repertoire. But then it made a comeback.
Yuca (or cassava), a Latin American staple, is a great option for Passover. It can be boiled, baked, fried and mashed, and it’s an excellent stand-in when you’re sick of potatoes.