Rella Kaplowitz


A New Take on an Old Favorite: Apricot Jam

By Rella Kaplowitz

A New Take on an Old Favorite: Apricot Jam
One of my all-time favorite comfort foods is a PB&J.Read More


Taking a Note From Those With Food Allergies This Passover

By Rella Kaplowitz

When I first went gluten-free two years ago, people regularly asked me: “What on Earth do you eat?” In general, the diets of most people I know are centered around items like bread and pasta, so they couldn’t fathom how I could eat enough to stay alive without eating those staples.Read More


Taking a (Passover) Note From Those With Food Allergies

By Rella Kaplowitz

Taking a (Passover) Note From Those With Food Allergies
When I first went gluten-free two years ago, people regularly asked me: “What on Earth do you eat?” In general, the diets of most people I know are centered around items like bread and pasta, so they couldn’t fathom how I could eat enough to stay alive without eating those staples.Read More


Yid.Dish: In Search of the Perfect Cheesecake

By Rella Kaplowitz

As Shavuot approaches, I’m sure many people are contemplating cheesecake recipes. Chocolate with an Oreo crust; pumpkin with a caramel swirl; lemon or key lime; peanut butter chip; or just pure, unadulterated cheesecake.Read More


Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread)

By Rella Kaplowitz

Yid.Dish: Beer Bread (AKA Emergency-Use-Up-My-Beer-Before-Passover Bread)
I hosted a St. Patrick’s Day dinner party last week. We drank a lot of beer, but I still have plenty left that I’d like to use up before Passover (Michelle, I accept your cupboard cleaning challenge). There are many wonderful uses for beer (like Guinness Braised London Broil), but my current favorite is beer bread. Not only is it the easiest bread you will ever make, it’s so delicious no one will believe you didn’t spend more than 2 minutes dumping the ingredients together and throwing it in the oven.Read More






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