Rosh Hashanah in the Bag: DMV Takeout
Ringing in the Jewish new year at a smaller scale? During these stressful times, there’s one thing you can take off your plate: cooking. Support a local restaurant by ordering takeout or delivery.
Resolutions for the Weirdest New Year Yet
A pandemic, protests, politics—5781 isn’t starting off on the right foot… Here are some ways to make it sweet and just a little smoother despite the crazy circumstances
A Vote for Food as the Great Connector
The road to women’s right to vote was long and bumpy, but throughout the country, it included suffrage cookbooks, which were put together to raise money and consciousness about the cause.
Plant-Forward in the New Year
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.
“Wine” Not Honey Wine?
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.
Leeks Offer a New Year’s Wish for Friendship
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.
Holiday Meals the Minimalist Way
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 Global Rosh Hashanah Roundup
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 a New Year, New Traditions
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.
Don’t Make a Tzimmes Out of It
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.
