Using Rosh Hashanah leftovers for an apple-tahini crumble
Shannon Sarna | Special to JT
When the Jewish New Year comes around, it’s common to find apple cake or honey cake on many Ashkenazi...
A world in an etrog
Consider the etrog.
A citrus fruit with a lemony floral scent, it is one of the “Four Species of Sukkot,” taken in hand and shaken...
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...
Coping with Bread Withdrawal: Recipes for Passover
Quite a few of the Jewish holidays come with increased restrictions on our behavior. Don’t turn on the lights during Shabbat. Don’t eat this...
Feast on Sephardi Food This Passover
By Linda Morel
Like many modern women, Michelle Azar Aaron juggles many balls.
She is a singer, actress, and writer of her one-woman show, “From Baghdad...
Recipes by an Anosmiac: You Don’t Need to Be Able to Smell This Sandwich...
By Leah Holzel
Much of the pleasure we get from food comes by way of our sense of smell.
Yes, our sense of taste is important,...
Chef Gary Heats Things Up with Grandma Stella’s Hungarian Lima Bean Soup
This is one soup that will not let you down. It is the ultimate way to get the chill out and the dill out....
The Latke Logs, Part One: Meet Our Lady of Latkes
Feeling like shaking things up in the kitchen this Chanukah? Three days in and already over standard potato latkes? Jacqueline Hyman, aka. Our Lady...
Loads of Latkes
In preparation for Chanukah, the JT Staff put together an assortment of latke recipes: a classic take, a health-conscious option, and a Sephardic spin....
Chef Tell It Like It Is Talks Hungarian Goulash
Goulash is called gulyas in Hungary. It is actually a soup. A couple pieces of meat and noodles are served in a bowl of...
