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Ingredients

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Ingredients

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For as long as I’ve been cooking I’ve made honey cake for Rosh Hashanah. I do this just as my mother did, and my grandmother did, and likely m…

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A traditional Rosh Hashanah meal is highlighted by chewy challah, light-as-air matzah balls, rich noodle kugel, and, of course, an array of de…

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Some people take great pride and pleasure in planning their Rosh Hashanah menus for weeks or months in advance, chugging away at kugels and ca…

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Growing up, baked apples were a tradition in my house. This dessert looks impressive but is actually easy to execute. Serve with sorbet, vanil…

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Sangria is the perfect drink to serve for Rosh Hashanah – it’s supposed to be sweet and is perfect paired with two traditional flavors of the …

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If you are of Ashkenazi descent, you associate seders with Passover and, perhaps, Tu B’shevat. But among many Sephardic Jews around the world,…

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Food occupies a central role in each of our major holidays, and most of us know the basics. We eat matzah on Passover to commemorate our hasty…

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Rene Price got this recipe from her mom’s best friend, Sylvia, who Rene referred to as “Aunty Sylvia.” The recipe calls for 4 pounds of syrup,…

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Just as sure as apples and honey will be part of our Rosh Hashanah meal, so will the many dishes that are part of each family’s heritage. Be i…

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(Recipe adapted by Carol Rubin from recipe in The New Yiddish Kitchen, by Miller and Robins)

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Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 10 minutes. Cook Time: 40 minutes.   Makes: 8 servings

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For an hors d’oeuvre, I like to serve on whole-grain crackers, toasted Potato Bread, cucumber slices or endive petals.  Makes about 1½ dozen h…

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This is similar to Chicken Rolls with Mushrooms but with a more distinct Asian flavor. I serve it as the main course for dinner or as one of s…

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(This original recipe, which the museum staff in Pitagliano, Italy graciously shared with me, was translated from Hebrew into English by my de…

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Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named best chef in the South by the …

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Rosh Hashanah, which falls every year on the first and second days of the month of Tishrei, varies on the secular calendar.  This year it begi…

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Rosh Hashana marks the beginning of the Jewish New Year, a time when Jews look back over the past year and think of ways to improve on the upc…

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Fasting on Yom Kippur helps us to focus on the spiritual task of contemplation and self-renewal. We end our fast with a rejuvenating meal feat…

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Recipe from The New Yiddish Kitchen, by Miller and Robbins. Prep Time: 20 minutes. Cook Time: 40 minutes, plus time to cool. Makes: 1 dozen cookies

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Recipe from The New Yiddish Kitchen, by Miller and Robins. Prep Time: 10 minutes.   Cook Time: 35 minutes.  Makes: 6-8 servings (about 20 smal…

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While there are more than 25 laws in the Mishneh Torah that govern forbidden foods, there is not a single law that provides guidance as to wha…

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Sukkot is here and like most Jewish holidays, it's time to get stuffed. But I'm not just talking about the revellers. I'm referring to the foo…

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Most of us equate pumpkins with Jack-o-lanterns and Thanksgiving pies. We select pumpkins based on their shapes for carving scary eyes and mou…