Cabbage and greens make great vegan side dishes for Shabbat
I should have trusted my bullshit detector; Anthony Bourdain would be ashamed of me.
In Ethiopia’s Tigray province, war and famine conditions may be upending the cultivation of tahini, which has become an internationally renowned crop.
This isn’t your bubbe’s Borscht Belt.
_Amy Zitelman co-founded Soom Foods with her sisters Shelby and Amy in 2013. Good timing: they focused on top-quality tahini just as the Middle Eastern ingredient craze — sumac! silan! zaatar! — was spreading across restaurant dining rooms and supermarket shelves. Philadelphia chef Michael Solomonov of Zahav and, well, everything, gave them their first order, and they’ve been selling hundreds of thousands pounds of the stuff to consumers and restaurants ever since.
If the idea is to activate and inspire the next generation, consider this: 72% of Jews of “sometimes or often cook or eat traditional Jewish food.”
My mantra is, if we fallow - we also mallow, meaning, grow mallow in your fallow garden plot.
Melina Schein cooks Leah Koenig’s recipes, one by one
Kosher Arabia delivers inventive kosher meals to customers across the Gulf
Zaidy’s Deli is reborn, keeping a Denver tradition alive