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.
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!
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.