When it comes to Passover, the freezer is your best friend. With some advance prep, you can fill your freezer with a whole week of holiday eats that aren’t just matzah pizza.
This year for Purim, give mishloach manot that are better for the environment and your recipients’ bodies. Not sure where to start? Sarah put together a handy list of tips.
Purim is all about costumes and masks, so shouldn’t our food have some dress-up fun, too? Judith came up with a masquerade meal of stuffed, filled and hidden treats.
For Heather’s second attempt at hamantashen, she decided to go a chocolatey route, but with a special twist inspired by that other beloved traditional Jewish treat: black and white cookies.
Forget the gaudy Purim baskets of yore filled with sugar, sugar and more sugar. This year, Merav is going for something that’s bit more modern, mature and aligned with her lifestyle.
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.
Have some vegans joining your Thanksgiving meal or making a purely plant-based meal? Allie walks you through how to put together the ultimate feast and shares lots of recipe recommendations.
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.