Welcome fall with a Yankee pot roast
By Keri White
Kids love it because the meat is tender, adults love the complexity of the flavors and, most importantly, the cook loves it...
‘The Chicken Soup Manifesto’ features hundreds of recipes from around the world
By Rachel Myerson
This post originally appeared in The Nosher.
I fell in love with Jenn Louis’ latest cookbook “The Chicken Soup Manifesto” at first...
Autumn salads
By Linda Morel
When summer gradually gives way to fall, I’m never quite ready to give up eating salads. In early October, it’s too late...
A trio of fish dishes
By Keri White
Although my summer sojourn to the beach seems a long time ago, I have held on to some of the fish recipes...
Nontraditional sweets to break the fast
By Keri White
In many Sephardic cultures, the first bite to break the fast is traditionally something sweet — a piece of cake, dried fruit,...
7 tips for staying healthy during the Yom Kippur fast
By Dr. Tzvi Dwolatzky (My Jewish Learning via JTA)
There is a marked difference between the intended feeling of being uncomfortable with not eating or...
Classic Rosh Hashanah comfort cooking
By Linda Morel
This year has been like no other. COVID-19 has changed the way we work and play, who we see and how we...
A menu for Rosh Hashanah
By Keri White
Rosh Hashanah this year will be different. But the holiday will still arrive, and people will celebrate in person within their bubbles...
Honey and balsamic vinegar bring some sweetness to these Brussels sprouts
By Ronnie Fein | JTA
In 2008, Heinz conducted a survey that identified Brussels sprouts as America’s most hated vegetable. Even people who never tasted...
Rosh Hashanah dinner, a deux
By Keri White
As with many folks this year, our Rosh Hashanah gathering will be quite small — probably just my husband and me.
Rather than...
