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Linda Morel RSS


  • Cookbook features Jewish, Sicilian food

    In her “The Jewish-Sicilian Cookbook,” Paula Hensley Vincent, who has acted for both film and television, writes about her Jewish grandparents’ recipes, her husband’s Sicilian dishes and family stories from both sides.

  • Recipes for Chanukah

    Here are some recipes that go beyond the typical Chanukah fare of latkes and brisket to liven up any table on the Festival of Lights.

  • Chanukah design tips

    From snazzy gold tablecloths to antique dreidels to place settings that look like Chanukah gifts, here are a dozen tips for livening up your Chanukah table.

  • Creating a sukkah tour

    A sukkah tour is a great way to mark Sukkot and make celebrating the harvest festival a truly communal experience. Here’s how to organize one.

  • Recipes for Sukkot

    From sukkah tours and star gazing to picking apples, autumn brings with it the harvest festival of Sukkot, and all the delicious and aromatic recipes that come with it.

  • At break-fasts, bagels and lox rule

    When it comes to the moment the Yom Kippur fast is broken, no two families do it in the same way. Food columnist Linda Morel examines Jewish traditions, both new and old, for the best way to break your fast.

  • A new kind of honey cake

    While honey cake is often seen as a stodgy dessert, food columnist Linda Morel reenergizes this classic baked good with new tricks and new ingredients.

  • New recipes for Shavuot tradition

    Jeffrey Nathan describes his unlikely path from dishwasher and Navy cook to renowned chef, and how he turned a mistake in preparing a Shavuot dessert into a savory holiday appetizer, smoked salmon cheesecake.

  • A Syrian Passover seder

    Syrian Jewish recipes offer exotic twists on familiar passover foods. Linda Morel offers some of the best recipes from this Sephardic tradition, from pistachio cookies to lamb to spinach-mint soup.

  • Homemade Purim treats sweeten holiday

    When homemade Purim treats fill traditional holiday gift baskets they somehow taste better than the store-bought variety.