May 2, 2007 9:00am
Spurred by tradition and nostalgia, and with a little help from her husband, JTA food writer Linda Morel tackles blintzes.
March 25, 2007 9:00am
To balance the hard-boiled eggs, glistening casseroles and meaty entrees on seder tables, enlightened Passover hosts often select side dishes brimming with fresh produce. They’re filling but light, tasty and attractive.
December 5, 2006 10:00am
Jews in Cuba before Fidel Castro’s Communist revolution enjoyed prosperous lifestyles, including Chanukah dishes based on local ingredients.
November 16, 2006 10:00am
On Thanksgiving, foods Americans love must be tweaked to share a sideboard with turkey in kosher homes. Most cooks simply substitute margarine for butter and move on. But what happens to flavor in the process?
October 4, 2006 9:00am
Sukkot, which entails setting up a temporary house, is probably the most homey Jewish holiday of all. A new cookbook offers warming recipes for the chag.
May 31, 2006 9:00am
Cookbook writer Phyllis Glazer draws from the Bible, her experiences in Israel and knowledge of its seasons and history in creating Shavuot recipes.
April 3, 2006 9:00am
Soon after immigrant Jews from France and Germany started to form communities in New Orleans and other parts of the South, local flavor began to seep into their lives, and their traditional cooking.
December 18, 2005 10:00am
Some women have a knack for savoring life. Shoshana Barer, author of “The Jewish Maven Cookbook,” is that rare combination of glamour girl and domestic goddess.
November 20, 2005 10:00am
Recipes from Michael Schlow, an award-winning chef who grew up in a Jewish family that was "completely consumed with the experience of eating and dining."
October 16, 2005 9:00am
Although tzimmes is most often associated with Rosh Hashanah because of its sweet ingredients, the dish is also served at Sukkot, when piping hot casseroles full of fall produce are infinitely practical.