In shaking up a Rosh Hashanah concoction full of sweet and tart flavors — and her mother’s favorite honey-laced liqueur — Adeena Sussman stirs up some bittersweet recollections.
The author offers up a sweet toast to her mother’s memory with a delicious cocktail that marries apple cider with honey-laced Drambuie, the honey-laced liqueur she loved.
Adeena Sussman offers up the recipe for a sweet and savory honey-laced snack, the perfect accompaniment to a delicious Rosh Hashanah cocktail.
Readers sent questions to our virtual bubbe, cookbook author Adeena Sussman. She shares her wisdom on making brisket for the first time and preparing your feast in advance.
As the holiday approaches, chefs around the country face one of their biggest challenges: Passover desserts. Luckily, their sweet treats don’t disappoint. Try their recipes!
Award-winning chef Michael Solomonov is known for his stunning takes on Israeli food. Now, he’s turning his attention to Ashkenazi fare at his first kosher restaurant, Citron and Rose.
Whether they’re influencing policy, curing pastrami or turning out beautiful plates of kosher fare, these food professionals give us a peek into the hot topics for 2013.
Yotam Ottolenghi sees his cookbook as a profile of Jerusalem through food. In a polarized city, he found a cooking culture that hummed along to its own rhythm.
Matzo ball soup in Nolita or kreplach in the new Kutsher’s in Tribeca? Stop rubbing your eyes: Jewish food is indeed having its New York moment in the limelight.
Hanukkah is a holiday of legends, and many of its modern traditions stem from ancient lore. One lesser-known tale accounts for the custom of serving cheese and dairy products during the Festival of Lights.