Tuna cakes: A kosher alternative to crabcakes
By Keri White
These are similar to crabcakes without breaking kashrut. They are simple to make and, while you might not want to use expensive,...
Food for thought on Yom Ha’atzmaut
Israel is turning 74. May 5 is Yom Ha’atzmaut, which marks the anniversary of Israel’s Declaration of Independence in 1948. We decided to celebrate...
Black cod: Searing rather than shmearing
By Carole Lampel Mantel
Did you know that black cod and sablefish are one and the same? I didn’t realize there was any other way...
Passover Desserts Put to the (Taste) Test
By Jarrad Saffren
It’s Passover, which means it’s time to eat matzah pizza for every meal.
OK then, that’s a tasty unleavened option for breakfast, lunch...
Light arugula, broccoli and cucumber salad with almond dressing
By Ilana Meiller
Pesach is almost upon us, and this recipe is my new invention worth sharing for the holiday. Truth be told, most of...
Passover foods with fiber: Is that even possible?
By Linda Morel
Most Jews look forward every Passover to their family’s traditional foods: matzah balls, briskets, kugels and rich desserts.
They enjoy matzah with a...
The experience of Passover goes beyond flavor
By Leah Holzel
The pungent kick of horseradish on a fresh crisp sheet of matzah. The tender mouthfeel of a feather-light kneidel, moist with savory...
Friends keep gefilte fish tradition alive
By Wendy S. Laskin
Each year, just before Passover, my friends Betsy Hill, Beth Rosenberg and I make gefilte fish from scratch. Betsy is...
Almond butter chocolate chip cookies
By Shannon Sarna
I love it when people taste my pareve desserts and say, “Wow — this is pareve!?”
It’s the same rule with Passover dishes...
Passover stuffed cabbage rolls
Chanie Apfelbaum | The Nosher via JTA
There’s nothing like Passover to remind us where we come from. In many Jewish homes, Passover traditions are...
