The idea that the hanukkia actually springs from the soil — from a living and useful herb — gives the holiday fresh meaning. Here, the history along with three sage-inspired Hanukkah recipes.
Learn how to make apple butter, apple jam, apple leather and apple cider, to preserve the sweet flavor of Autumn all year long.
If we look back in time before the events described in Exodus, folklorists tell us that eating unleavened bread is not unique to Passover.
Matzo Brei (rhymes with “fry”), literally fried matzo, is the most beloved of Passover week traditions, the centerpiece of a simple brunch or breakfast: softened matzo, usually with egg beaten into it, fried in hot fat.
In Genesis, Esau sells his birthright to his brother for a bowl of lentil stew. Would you?
Here’s why we single out these particular plants from all others that grow in the Land of Israel.
Dates, one of the seven ‘fruits’ traditionally eaten on Tu B’Shvat, are represented in Deuteronomy by their honey. Here’s how to make your own.
Methuselah date palm, grown from a 2,000-year-old seed found at Masada, is now in kibbutz Ketura.
When the writer realized she’d like to celebrate Sukkot, her non-Jewish husband not only built her a sukkah; he cooked a beautiful meal to eat within it.
Honey cake and teiglach prompt Jo Ann Gardner’s fond memories of her grandmother — even though they didn’t see eye to eye about Jewish life.