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...
Paula Shoyer updates Jewish cuisine for Instant Pot cooking
By Eric Schucht
Quick and simple. That’s what Paula Shoyer likes about the Instant Pot. Instead of using a pot for her spaghetti, another pot...
Delicious dinners without the chametz
By Keri White
Passover lasts for eight days. Most people only do one, or maybe two seders, but if you strictly observe the holiday, that...
Festival of freedom: Families from around the country share what traditions make their Passovers...
Celebrated at home, Passover, perhaps more than any other Jewish holiday, provides space for families to create their own customs and rituals.
A Moroccan family...
Egg-free potato, mushroom and carrot kugel to try this Pesach
By Ilana Meiller
The classic potato kugel is a staple dish on Shabbat and holidays. During Pesach, potato kugel makes a delicious and comforting addition...
