How to make baba ghanoush at home
By Jessica Grann
Known as baba ghanoush across the Levant, this simple roasted eggplant salad only has a handful of ingredients. Like hummus, most people...
Cicadas are edible. But are they kosher?
By Isabella Lefkowitz-Rao
Worried? Repulsed? Intrigued? The emergence of Brood X is eliciting a whole host of emotions and has left people wondering what to...
Piyaz: A simple summer salad
By Jessica Grann
In Israel and throughout the Mediterranean Basin, salads, or salatim, rarely contain lettuce. Some are raw, and some are cooked — like...
Spring chicken dinner
Story and photos by Keri White
Spring has arrived in earnest, and that means a new crop of seasonal produce is at the market. I...
This Hungarian coffee cake is even better than babka
By Joe Baur
One morning, my wife suggested I look into making a different kind of bread. Not necessarily to replace my weekly challah habit,...
Matbucha: A delicious North African tomato and pepper dip
By Sonya Sanford
Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria...
The sides have it
By Keri White
I have played around with vegetables of late. And as spring finds its stride and we turn to lighter fare and simply...
How to make pampushky
By Sonya Sanford
Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and...
The secret not-so-Jewish history of gefilte fish
By Rachel Ringler
Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably appear on most people’s short...
Immersion blender — Can’t live without it
By Linda Morel
My husband introduced me to a new love — an immersion blender.
I wasn’t in favor of adding another appliance to our small...
