Food
310 results total, viewing 21 - 30
By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my … more
The competition was fierce at Temple Beth-El’s “World Series of Jewish Desserts.” More than 20 chefs brought their finest sweet creations in hopes of winning the Oct. 27 contest. The judges included Lynn Williams, owner of Seven Stars Bakery; … more
(The Nosher via JTA) – I’m a cheese and dairy fanatic. So for obvious reasons my favorite holiday is Shavuot. This is when spring has sprung and my family makes a whole spread of … more
This is my version of the classic beet, walnut, and goat cheese salad. Everyone I’ve served it to has loved it, and my kids even ask for seconds and thirds!   I haven’t … more
Best Dessert: Emily Torgan-Shalansky, Mascarpone Cake with Mango Sauce This cake is Torgan-Shalansky’s version of a recipe from her grandmother, who had emigrated from Poland to Honduras. Ingredients Cake 2 cups sifted cake flour … more
(The Nosher via JTA) – Yom Kippur is one of the most, if not the most, important day on the Jewish calendar. For many Jews, fasting and being in synagogue is the focus of the … more
(Alma via JTA) – For most Jews, the etrog, a thick-rinded citrus, is relegated to a fleeting, supporting role. Held beside the lulav (palm frond) once a year during the upcoming festival of … more
Contrary to popular belief and from my experience, seniors don’t love buffets and they aren’t very interested in sandwiches and newfangled wraps.  But they will save space for dessert, and they can teach a seasoned chef a thing or two in the … more
This simple, yet wholesome flatbread complements any soup or salad. Also, try adding some of your favorite herbs while you’re kneading the dough for a more flavorful option. INGREDIENTS 4 cups whole wheat flour (or 2 cups whole wheat … more
May I toot my own horn for one tiny second to say that when I make challah, there is never any left the next morning for French toast? Ok really, the credit should go to my all-time favorite recipe. It’s unstoppable. But my point is: how do … more
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