The Brooklyn Bagelfest had bagel headands, bagel games, a bagel photobooth. Is that really what bagels are all about?
A better world is a perennial world. One in which we cultivate a diverse thriving community of people and plants that live in reciprocity with nature.
Italian honey cookies for Rosh Hashanah for people who don’t like honey cake
When I was in elementary school, my family visited my cousin Rashel at her home in Maryland, and everything about the trip felt new.
Rukhl Schaechter and Eve Jochnowitz show you how to make two kinds of beet salad: one - sweet and sour; the other – a bit spicier.
Paired with summer stone fruit and a soft cheese, this easy, pareve no cook meal is perfect for the 9 days - and any hot day this summer.
Original recipe: Page 54-55 The Chef’s Garden By Farmer Lee Jones
Kosher issue: Meat and dairy
Recipe adapted by: Chef Jordana Hirschel
The story behind Imani Jackson’s Chopped & Served
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.