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.
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.