Paula Shoyer’s new cookbook takes the Instant Pot® for a kosher spin. Shoyer’s argument: The IP® is perfect for those Jewish dishes that call for many hours of cooking.
JFE® Advisory Council member and contributor Marcia Friedman recently released her new cookbook, which packs 100 “essential,” yet friendly and approachable, Jewish recipes spanning varied geographies, categories, cuisines and diets.
Join hundreds across our Jewish community on March 16 at 8:00 PM to enjoy a FREE virtual Passover cooking demonstration with famed Chef Michael Solomonov!
With most families sheltering in place, Passover is going to look a little different this year. Here’s how to get kids involved and make it feel festive after several weeks at home.
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.
Hosting your first Passover seder? Heather put together a menu, shopping list and timeline so you know exactly what to buy and when to prepare everything. Holiday meals have never been easier!