Talk of the Table | Waste with Taste: Peels, Stems, Tops and More
Recipes designed to minimize waste have been part of Jewish culture for generations.
Recipes designed to minimize waste have been part of Jewish culture for generations.
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
Vered Guttman highlights the preparations that take place for the Yom Kippur pre-fast meal, and gives a recipe for Moroccan Sfenj Doughnuts.
Wedged on Kingston Avenue in Crown Heights, Brooklyn, the epicenter of Lubavitch life, is Primo Hatters, a family-run hat business catering to the religious community.
When my grandmother was 16, circa 1905, she journeyed alone from Smargon (in today’s Belarus) to Ellis Island
When I need a sweet, satisfying nibble, I often pick up a date.
If you grew up in an Ashkenazi Jewish home, you might remember the delicious oven-baked brisket your mom served up for holidays.
In 1950, Rose Joshua and Fannie Schanfeld met with H. David Dalquist, owner of the Scandinavian cookware manufacturing company Nordic Ware, to discuss a proposal.
Among the pages of a medieval Middle Eastern cookbook lies a 600-year-old recipe with a title equal parts perplexing and alarming: “Meatballs Cursed by Jews.”
I slumbered eyes-open through childhood seders, bored out of my mind, wondering if that meant I was the Wicked Son, or in my case, the Wicked Daughter, who counted even less.