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Ever wondered what happened to that restaurant you once loved and have memories of dining at with your family and friends? We did! There is an amazing website called Lost Tables, dedicated to celebrating the restaurants of our past. We are partnering with the site's creator Harley Hammerman …

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To some extent, we all understand that adding spices to food can be transformative. Take, for example, a fresh-cut cucumber or a hardboiled egg. Eating either of these can be enjoyable, but sprinkling a bit of salt on them elevates the flavors. Nothing fancy, right? And while all of us have …

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This recipe uses only ground spices and, thus, it will not require a spice blender.Though there are specific vegetables included in the recipe, Sercarz says that any combination will work, so select the ones you like best. I used Brussels sprouts, beets, carrots, garlic, Yukon gold potatoes …

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This story originally appeared on Jewish Food SocietyRecipe Roots: Chesterfield, CT > Brooklyn > Long IslandIn her interfaith family — part Italian Catholic, part Ashkenazi Jewish — Mindy Martorana serves recipes from her husband’s family like meatballs and “gravy” that she learned fro…

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The Jewish Light recently highlighted five prominent Jewish social media influencers with local ties. One of our featured influencers, Stefani Pollack, is a baker and cook extraordinaire with nearly 1 million Instagram followers. Pollack’s recipe for tzimmes got a mention in a Detroit News s…

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Ever wondered what happened to that restaurant you once loved and have memories of dining at with your family and friends? We did! There is an amazing website called Lost Tables, dedicated to celebrating the restaurants of our past. We are partnering with the site's creator Harley Hammerman …

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Chef AJ Moll could not help but be struck by the pizza recipe that came across the screen one day when he was watching a documentary with his wife. The show, “Fat Head,” chronicled the journey of a keto diet advocate who claimed that sugar and carbohydrates –- not fat –- was making people ga…

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After hard-fought battles across the board, only eight foods remain in this year’s Jewish Food March Madness. Moving forward, expect to see some high-leverage, drama-filled matchups, with a trip to the Final Four on the line.

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This recipe originally appeared on Jewish Food SocietyRecipe Roots: Rochester, NY > Teaneck, NJ In the late 1970s, while attending graduate school, a friend showed Jon Greenberg a copy of “The Rochester Hadassah Cookbook,” a community cookbook from his father’s hometown, which sits on Lak…

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The Passover holiday has always been awe-inspiring for me. To think that millions of Jews across the world gather with family and, in other years, with friends on the same night(s) around a seder plate with the same symbols to recount the same story of our people’s journey from slavery in Eg…