Food | Hadassah Magazine

Food
Inside the Mexican Jewish ‘Cocina’
New cookbooks from Mexico offer treasured family recipes with modern techniques.

New cookbooks from Mexico offer treasured family recipes with modern techniques.
Food
Vegetables Take Center Stage at the Jewish Holiday Table
A handful of new cookbooks prove that vegetables have been integral to Jewish food traditions for centuries.

A handful of new cookbooks prove that vegetables have been integral to Jewish food traditions for centuries.
Food
Keeping Cool in My Israeli Kitchen
Channeling emotions into cooking and food is the Jewish way.

Channeling emotions into cooking and food is the Jewish way.
Food
Food World Insiders Contribute to Israel’s War Effort
Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated around the kitchen.

Starting on October 7, ordinary citizens rushed to assist their country in its time of need. For those in the food world, efforts often congregated
Food
Cooking as Wartime Comfort
Post October 7, social media culinary stars share Israeli pride and flavor on Instagram.

Post October 7, social media culinary stars share Israeli pride and flavor on Instagram.
Food
Rome’s Ancient Jewish Foodways
Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.

Leah Koenig’s newest cookbook, Portico: Cooking and Feasting in Rome’s Jewish Kitchen brings classic fried artichokes and apple fritters for Hanukkah.
Food
How Food, Tradition and ‘Shabbat’ Nurture Judaism
Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.

Sussman’s new ‘Shabbat’ cookbook reinforces how formative Friday night dinner was, and continues to be, to Jewish identity.
Food
‘Leftovers’ Maven Tamar Adler
Tamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.

Tamar Adler’s ‘The Everlasting Meal Cookbook: Leftovers A-Z’ is packed with over 1,500 inventive ideas for refashioning leftovers into something totally different.
Food
Chanie Apfelbaum Is ‘Totally Kosher’—and Totally Fearless
In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.

In her newest cookbook, food blogger Chanie Apfelbaum dares to be photographed with her children, something that’s unusual in the Orthodox food world she inhabits.
Food
Auschwitz Survivors Share Treasured Recipes
‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.

‘Honey Cake & Latkes’ is filled with photos, stories and Old World dishes that anchored survivors to their Jewish heritage.
Food
Still Smitten With Deb Perelman
Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.

Recipes from “Smitten Kitchen Keepers” evoke the Jewish kitchen in homey and delicious ways, such as Perelman’s Bialy Babka and Slow-Roasted Chicken With Schmaltzy Croutons.
Food
High Holiday Recipes From Israeli Bloggers
A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.

A number of Israeli women have harnessed the power of social media and other virtual spheres to launch and grow their careers in food.
Food
Claudia Roden, Culinary Icon
Influential food writer Claudia Roden is ‘not nearly finished yet.’

Influential food writer Claudia Roden is ‘not nearly finished yet.’
Food
Challah Stuffed With Sweet and Savory Fillings
The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.

That first moshav Seder in 1972 revealed the true origins of gefilte fish to this California-to-Israel transplant, inspiring her to take on the yearly preparation herself.

Food

A Passover to India with Joan Nathan

by Joan Nathan

Joan Nathan found inspiration for her latest Jewish cookbook far and wide across the Jewish diaspora, including from India, where she learned these two Passover dishes.

Food

Gefilte Fish Gets a Makeover

by Adeena Sussman

A pair of young New Yorkers with decidedly old souls took up the challenge of re-creating the beloved gefilte fish as well as rethinking classics like kugel.

Food

Sticky, Nutty, Jammy Hamantaschen

by Libby Barnea

These hamantaschen are indulgently filled with crushed pineapple, chopped nuts, apricot jam and prunes. Think of them as scrumptious kitchen-sink Purim cookies.

Food

Cooking for Two

by Adeena Sussman

There is a pleasing economy to this type of cooking that goes beyond the financial. Shopping, planning and, of course, cooking become less overwhelming experiences.