Liz Rueven, Farm-to-Table ‘Kosher Like Me’ Chef
A denizen of her local farmers' market, Rueven, a popular food blogger, shops—and cooks—according to what's in season.
Watermelon and Feta Salad with Basil
A simple dressing of olive oil and fresh lime juice keeps this watermelon and feta salad light and simple.
Red Wine-Cherry Crumble for Tu B’Av, the Jewish Day of Love
This luscious wine-and-cherry dessert is an intoxicatingly sweet way to observe Tu B'Av, the ancient day of love.
Connecting Lone Soldiers to Home, and Vice Versa
A new organization is pairing lone soldiers with young Jews near their hometowns, aiming to increase Diaspora Jews’ emotional attachment to Israel.
‘Little Book of Jewish Feasts’ Is a Highly Curated, Slim Treasure
Classic recipes from around the Diaspora that have been reworked to impress modern guests. Standouts include a vegetarian moussaka and seeded schnitzel.
A ‘Jam Session’ with Food Legend Joyce Goldstein
A beloved Jewish food writer share's her jam-making expertise in her latest cookbook. Rhubarb, Strawberry and Rose Jam, anyone?
Falafel Gets a Healthful Makeover
In salad form, falafel becomes the star of a luncheon party, the fried balls no longer a fast meal to be devoured while rushing off to a meeting.
Salt and Serenity, Cindy Feingold’s Kitchen Cravings
Feingold experiments with classic recipes to create her own takes—and as an exercise to stay sane and find a dash of serenity.
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