A logical explanation, and a recipe for the perfect carob cake to serve on the New Year of the Trees.
When the author learned to hunt mushrooms, the first lesson was that beginning foragers should take extreme care when deciding whether to eat their finds.
Whether you’ve foraged for the mushrooms or picked them up at the market, they’ll contribute to a hearty and satisfying soup.
The author pays a visit to a creamery in Vermont, where she learns how to make fresh organic goat cheese.
While the nut isn’t included among the seven species, its tree blossoms around the same time, so the holiday has evolved to include it in its menu of delights.
The Torah is full of fig references, including one for a pressed fig cake made by Abigail for David. Our recipe pairs beautifully with a cheese plate.
No plant is mentioned more in the Tanach than the grape and its products, and the vine and its fruit are used metaphorically throughout its teachings.
This recipe takes you step by step, from prepping your leaves to making a splendid stuffing to rolling your own like a pro.
After a long, cold winter, a Massachusetts native revels in the first asparagus of the season and explains why the vegetable was once hailed as an aphrodisiac and called the ‘food of kings.’
In ancient times, the grain harvest lasted seven weeks, beginning with the harvesting of the barley during Passover and ending with the harvesting of the wheat at Shavuot.