15 Fabulous Vegetarian Dairy Recipes for Shavuot

Molly Yeh’s rosemary-ricotta blintzes with strawberry-rhubarb sauce Image by Molly Yeh
Breakfast
Rosemary-Ricotta Blintzes With Strawberry-Rhubarb Sauce
Deb Perlman’s Magical Blintzes

Leah Koenig’s corn and eggplant pashtida Image by Leah Koenig
Lunch/Dinner

Cheryl Sternman Rule’s cold yogurt soup with cucumber, herbs and rose petals Image by Ellen Silverman
Cold Yogurt Soup With Cucumbers, Herbs and Rose Petals
Labneh With Tomatoes, Pesto and Tapenade
Gnocchi di Semolino alla Romana (Farina Dumplings Roman Style)
Kale and Mushroom Quinoa Mac and Cheese
Dessert

Hillary Berkowitz Nussbaum’s Russian sour-cream coffee cake Image by Hillary Berkowitz Nussbaum
Russian Sour-Cream Coffee Cake
Classic Cheesecake and Raspberry Cheesecake in a Jar
Tortelli Dolci di Shavuot (Sweet Shavuot Tortelli)
Why I became the Forward’s Editor-in-Chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
