The Secret Sage-Scented History of the Menorah
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.
Easy Apple-Preserving Ideas — Sauce, Butter, Cider and Leather
Learn how to make apple butter, apple jam, apple leather and apple cider, to preserve the sweet flavor of Autumn all year long.
Matzo, Elemental Bread of the Spirit
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 With Fresh Herbs and Early Spring Greens
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.
Lentils in the Bible and the Bowl
In Genesis, Esau sells his birthright to his brother for a bowl of lentil stew. Would you?
Why We Eat the 7 Fruits on Tu B’Shvat
Here’s why we single out these particular plants from all others that grow in the Land of Israel.
Homemade Date Honey — A Sweet, Sticky Take on One of the 7 Species
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.
The Disappearance and Return of the Date Palm
Methuselah date palm, grown from a 2,000-year-old seed found at Masada, is now in kibbutz Ketura.
Roast Chicken and Corn in Jigs’ Sukkah
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.
A Tribute to Grandma’s Sweets for the New Year
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.
