The week-long bread ban may be most challenging at breakfast. Leah Koenig comes to the rescue with a delicious matzo-based granola.
Softened matzo provides a convincingly noodle-like base for rich ricotta and mozzarella, tangy marinara and tender spinach.
This twist on a Roman Jewish recipe is cooked in a sweet and tangy mixture of honey and red wine until it sighs and falls apart at the touch of a fork.
With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! This fresh, fabulous salad is an excellent example.
Just in time for Rosh Hashanah, a new crop of producers is offering dry, nuanced, sophisticated honey wines. This mead is not for Renaissance fairs.
Attracted by the sun and year-round fresh produce, New York chef Sara Kramer has resettled in California, where she’s opening two Mideast-inspired restaurants.
The man behind Leah Koenig’s unlikely pre-weekend feast was Isaac Bernstein, founder and chef of the Oakland, California-based kosher catering company Epic Bites.
Sometime in August, Leah Koenig will become a mother for the first time. She hopes that the scents of brisket and babka are in her baby’s soul.
For more than a generation, Jewish food rarely appeared in restaurants in Budapest. But a growing group of chefs are reinventing the cuisine with a contemporary spin.
Kosher winemaker Jeff Morgan shares his expert recommendations for bottles to serve at this year’s Seder table.