A new year is a great time to consider Jewish values and how we can incorporate them into our lives. This includes choosing more plant-based options that are better for our planet and bodies.
We’re used to putting honey on apples and challah and in cakes, but honey can also make its way onto our tables in the form of mead, a Viking drink experiencing a revival.
On Rosh Hashanah, Sephardic Jews hold a seder in which they eat symbolic foods and say blessings over them made up of puns on each food’s name. One of these is leeks.
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.
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.
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.
There’s no reason this Jewish dish, perfectly hued for the season, shouldn’t be on your Thanksgiving table. Plus with Leah’s tweaks, including Middle Eastern spicing, nothing tastes more American.
Believe it or not, in the middle of downtown DC, on the roof of a George Washington University building, there’s a lab that researches bees and harvests the honey used at Founding Farmers.
Bees are an essential part of our food system, pollinating most of our food crops, yet the number of colonies is declining. By choosing fair trade, you can do your part to protect them.
Hillary Clinton’s released email on gefilte fish happened to reflect Marcia’s grappling with a dish she didn’t like and her guilt about it. So she turned to her Italian roots for an alternative.