Contributed by Katy Morris
Need some help spicing up your Chanukah dinner celebrations? No problema!
Renowned Chef Julian Medina invites you to venture south of the border for the Festival of Lights this year. Actually, just south of Houston.
Once again, he has combined his Mexican heritage, present-day Jewish practice, and culinary erudition to create an enticing four-course Mexican Chanukah dinner at each of Toloaches and Yerba Buena for a non-traditional yet authentic holiday feast. Continue reading
Chanukah, Hanukkah, Hannuka, however you transliterate it, it spells L-A-T-K-E deliciousness for all eight nights of celebration.
Starting with the perfect traditional potato latke (pancake) and winding our way from savory to sweet, we’re providing a range of flavors and ingredients for you to sizzle at home as you celebrate. Continue reading
photo: Leaf and Ardor Tea Co.
In our search for a gluten-free, dairy-free recipe that puts roasted sweet potatoes front and center in a Thanksgiving dessert, we turned to Leaf and Ardor Tea Co., a CT. favorite.
Contributed by Melissa Roberts
Served on Sukkot, kreplach (soup dumplings) serve a dual purpose. First, for practical purposes and when served in soup, it’s a warming dish when eaten outdoors on a cool autumn night. Continue reading
Contributed by Melissa Roberts
Kugel is the ultimate Jewish comfort food. Its variations are infinite, and sweet or savory, diet food this is not. Continue reading
Breads Bakery, just off Union Square in NYC, was included in the not-to-miss list of best French bakeries in NYC posted on Eater in July.
But wait! Is Breads Bakery French? Israeli? Danish? Continue reading
photo: Glenn Scott
Chances are great that you will be serving chicken for one of your holiday meal over the next few weeks. And if you’re anything like me, you’ll want it to be a super easy dish to throw together. Continue reading
Once in a while an opportunity floats my way and I hear that little inner whisper that suggests I gather a support team to help me out. That’s just what I did when The Nosher asked if I could put together some inspiring ideas on how to set the table for Rosh HaShanah. Continue reading
Contributed and photographed by Paloma Aeylon
Falafel. Shawarma. Hummus. Shnitzel. Shakshuka. These are typically the foods we salivate over in anticipation of touching down in the land of milk and honey. While these Israeli delicacies certainly warrant our attention and appetite, there’s a culinary craft that’s lesser celebrated despite its rich role in Israel’s colorful cuisine. Continue reading
In collaborating on my recent eBook, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors, I thought a lot about how my tastes have shifted over the years and how in some ways, they haven’t at all.
During Passover, a lot of home-cooks turn back to traditional foods that may be outside of the scope of what they normally eat. This naturally brought me to contemplating gefilte fish. And while I LOVE my gefilte fish, I’m totally DIS-interested in making it. The stink of simmering fish broth in my home? No thanks. Continue reading