Food
Watch: Learn to make bagels the old-fashioned way
By boiling the dough rings before baking them, these homemade bagels come out crunchy on the outside and soft on the inside.
This Rosh Hashanah, let your honey be silan — date syrup
This Rosh Hashanah, eat like an ancient Israelite. Skip the bees’ honey and go for silan , a thick syrup made from dates that has been around the Middle East for millennia.
Why they call me Juicey Jew
My old Instagram account was @ImaniJackson. But today you’ll find me @JuiceyJew . How did that happen? During a summer of growing pains, mindfulness, and healing, my alter ego emerged. Or maybe just my true authentic self came out to play. I’m still deciding.
Chickpea gnocchi with market vegetables: Italy, meet the Middle East
Chickpea or garbanzo bean gnocchi with fresh farmers market vegetables
Two great recipes for a vegan Shabbat
Cabbage and greens make great vegan side dishes for Shabbat
The dangerous disrespect of making Anthony Bourdain speak from the dead
I should have trusted my bullshit detector; Anthony Bourdain would be ashamed of me.
War in Tigray threatens livelihood of tahini suppliers
In Ethiopia’s Tigray province, war and famine conditions may be upending the cultivation of tahini, which has become an internationally renowned crop.
Did a celebrity chef rip off Russ and Daughters’ design?
This isn’t your bubbe’s Borscht Belt.
For creamy and decadent Shavuot dishes, try tahini
_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.
The single most important statistic from the Pew Survey is about…food
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.”