Sometimes there’s not enough time in the day to make sufganiyot from scratch. No worries! Here’s a shortcut that’s fun, easy and extremely delicious.
With tomatoes now hitting their peak it’s practically impossible to get enough. This Italy-meets-Israel-inspired salad is just right for a holiday-weekend picnic — or any warm-weather meal.
Molly Yeh recounts the day her stoner neighbor turned her onto making matzo brei — and shares her rockin’ recipe, made with spinach, garlic, chives and heavy cream.
For Molly Yeh, the arrival of winter is something to celebrate. She’s toasting the season with a warming cup of cocoa, made with coconut milk and a touch of honey.
Molly Yeh devises a decidedly Jewish take on stuffing, with bagels as the main ingredient and classic accompaniments such as lox and capers mixed in.
Molly Yeh offers a vibrantly photographed step-by-step on how to make mandle bread, touting the sturdy cookie as a favorite sweet — and the perfect addition to any care package.
In the days leading up to Tisha B’av — especially in light of the war in Gaza — food isn’t as joyous as usual. Molly Yeh offers coconut quinoa as a source of comfort and nourishment.
Molly Yeh’s love affair with halva began in Israel, surrounded by pounds upon pounds of the sweet, nutty, fudgey goodness. For summer, she’s got a special treat: halva popsicles.
A Lebanese fattoush salad is the perfect way to celebrate the start of summer. Molly Yeh gives us a fresh take on the classic recipe.
There are few things better than a blintz fresh from the pan. Molly Yeh makes hers infused with rosemary and topped with strawberry rhubarb compote.