Last March I visited a good friend studying in Spain. Being early spring, I packed scarves, boots, and jeans for our trip to Valencia. My friend and I arrived at the hostel in a full sweat, annoyed at just how inaccurate the weatherman had been. Tired and hot, I checked out the forlorn hostel kitchen….
During the summer it has to be a pretty special occasion for me crank up my oven and roast something. And, to be honest, it’s really unnecessary. When so many fresh vegetables and varieties of fruit are in season, it is the perfect time to make a Shabbat dinner out of salads. The leftovers make…
I grew up avoiding garlic. Pesto did not exist in my house, garlic bread was unique to summer camp, and dishes would begin with plain cooked onions. My family was the antithesis of everything culinary ethnography told me was Jewish. Apparently, we are “the people of garlic,” but if you had spent any time in…
“There’s no joy. There isn’t a lot of strength. Everything is dead inside,” said Dina Kit about the emotional experience of losing a child. Kit speaks from personal experience, having lost one son to cancer and another, an Israel Defense Forces soldier, to a terrorist attack. One of the things Kit and other mothers are…
We think the name Hakodosh BBQ is fitting for an amazing kosher pop up. But not everyone in the kosher community agrees. Some are fighting to change the name. [Yeah That’s Kosher] Here’s summer Shabbat dessert that you can make after work — and still impress your guests with. Seven steps to the perfect galette….
If, like me, your Bubbe doesn’t speak Yiddish, take a lesson from the ladies who do. The latest Yiddish cooking video (with English subtitles) by Rukhl Schaechter and Eve Jochnowitz, shows us how to make fluden, an oft forgotten Jewish pastry from France and Germany. Rolled and baked into a log, the rich dough is…
Check out Gil Marks’s new column on cakes over at the History Kitchen. His strawberry shortcake makes a perfect summer Shabbat dessert. [History Kitchen] 10 Great kosher picnic dishes to know. [Food 52] Headed to London soon? Check out the city’s newest kosher restaurant. [Yeah That’s Kosher] Solo Restaurant is going dairy! Get read for…
Erin Gleeson’s story reads like a modern homestead fairy tale: Hardworking city photographer meets and marries the man of her dreams (a reform rabbi named Jonathan), moves with him to a cabin in the woods and launches a blog chronicling the couple’s amazing feasts from her rustic, sun-drenched kitchen. That kitchen, which spills out onto…
Reprinted with permission from “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health … for Good” by Mark Bittman. Makes: 4 servings Time: About 1 hour Combining grains with vegetables and meat makes for a better meatball, moister and more complex in texture and flavor. The combination here is bulgur and spinach,…
In 1916, the New York Board of Health issued a concise 36 page recipe book aimed at Jewish American homemakers. Published bilingually in both Yiddish and English, “How to Cook for the Family” contained recipes for such “plain, substantial and wholesome” dishes as tomato soup, beef stew and cornstarch pudding. So far as we can…
It’s a Sunday, you’re noshy, and there’s a chunk of Friday’s challah leftover. It’s no longer moist enough to be delicious on its own and you’ve made challah French toast or bread pudding way too many times. Trust us, we’ve been there. So, what’s a cook to do? Make schnitzel! The glorified chicken nugget has…
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