With so many new cookbooks released this year by Jewish authors, there’s something for every foodie on your list. In fact, there’s a good chance it’ll be hard to choose…
Instead of overloading on the tryptophan before the big day, turn this year’s Friendsgiving into a big challah-baking party with lots of Thanksgiving inspo (think cranberry-stuffed challah).
Jews around the world mark the end of the fast in different ways—and no, they don’t all involve bagels and lox. Susan takes us on a brief tour of non-Ashkenazic traditions.
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.