Conservative rabbi Amy Levin always makes lentil soup on Passover—but never in her grandmother’s pots. ...
Nestled between the shores of the Black Sea and the Caucasus Mountains, the country of Georgia is a land where different cultures ...
When a student of the famous Talmudic sage Rabbi Gamliel doubted the majesty of the World-to-Come ...
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now a must-have in every kitchen. ...
Summer Salad Recipes, Fatoush salad, Charred Eggplant salad, Moroccan carrot, matbucha ...
Once-favorite Passover dishes like russell, schav and even kugel are being replaced by healthier dishes that are easier to prepare. ...
The description of manna in the Bible matches what Danin found in the Sinai Desert. He soon discovered that the white drops on the shrub’s stems were the digestive byproduct of insects that feed on the plant’s sap, known as honeydew. The secretion, formed at night, is loaded with sugar. ...
Hanukkah is associated with the bravery of the Maccabees, the group of heroic Jews who rebelled against the Greek-Syrian empire,
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Throughout the Maghreb, couscous was traditionally prepared by groups of women, family and friends, who helped each other pass the long hours it took to make. First, they spread semolina wheat, bought by the men and freshly ground, onto a large round platter, sprinkling it with salted water and sometimes ...
By the time Prohibition began, Jews did make up a significant portion of the alcohol industry—most often in the whiskey business, working as distillers or distributors. But a smaller cohort of Jews also made their mark as cocktail bartenders. ...
The long tradition of Jewish food, wrote culinary historian Gil Marks, has always been one of “transforming and transferring,” and ...
For many Jews, Passover is about what you can’t eat. Those who observe the holiday’s dietary rules must avoid chametz: wheat, rye, spelt, barley or oats. But because these ingredients—with the exception, sometimes, of oats—also happen to be the primary sources of gluten in our food, the Passover diet and ...