Pear and pomegranate salad for Tu B’Shevat
By Jessica Grann
It’s a custom on Tu B’Shevat to share and serve foods with all sorts of tree fruits and tree nuts. We tend...
French lentil and sausage soup: a meal in a bowl
By Jessica Grann
Lentils are a vastly underrated whole grain, and American cooks are not prone to use them in their home cooking. I find...
A Jewish bartender’s 5 tips for homemade cocktails
By Maddy Albert | The Nosher via JTA
It’s been a unique and challenging year for all of us; learning how to find joy and...
Hot beverages for winter socials
By Keri White
Winter is upon us and, normally, that means holiday parties, indoor gatherings and lots of time with extended family and friends. But...
Gehakte leber: Chopped liver
By Max Cohen
The gehakte leber is probably one of the most popular dishes in Jewish cuisine, and the recipe is so simple that it...
This beety, beefy cabbage soup is perfect for quarantine
Story and photo by Crystal Rivera | The Nosher via JTA
This comforting soup is a cross between a meaty borscht and my current obsession:...
Chanukah bimuelos: A Turkish twist on doughnuts
Story and photos by Jessica Grann
Bimuelos are a tradition in my husband’s family, who emigrated to America from Izmir, Turkey, before World War I....
I tried Chanukah foods from around the world
Story and photos by Sophie Panzer
North American Ashkenazi Jews may associate Chanukah celebrations with potato latkes and sufganiyot, but there’s nothing in the Maccabees’...
VIDEO: How to make perfect latkes
By Shannon Sarna | The Nosher via JTA
Making crispy potato latkes is a skill every Jewish cook wants to master. It’s not a big...
5 Chanukah food hacks to make your holiday dinner easy and delicious
By Lauren Manaker | The Nosher via JTA
As the Festival of Lights approaches, you might be frying latkes and making applesauce in your dreams....
