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Jewish Shopping Tips

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Jewish Cooking Tips

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.

13 Passover Recipes To Serve At Your Seder (And Eat All Week)

Matt Taylor-Gross

Passover is a holiday of history, storytelling, and community—but it’s also one that’s about food. And as any bubbe will tell you, observing the rules of keeping kosher for Passover doesn’t mean you can’t pack on the flavor. Brisket recipes are delicious, easy, and use just a few ingredients. And leaving out the leavened breads doesn’t have to be boring: matzo is an incredibly versatile ingredient. And the best part? You can still enjoy these Passover-friendly dessert recipes through the holiday. Here, our favorite unleavened, grain- and bean-free recipes to make for your Passover seder.

Poached Pears

Herbed Lemon Quinoa

Three-Ingredient Passover Brisket

This simple, slow-cooked brisket comes from illustrator Matt Lubchansky’s grandmother, and requires just three ingredients—one of which is an entire bottle of ketchup. Get the recipe for Three-Ingredient Passover Brisket »

Brisket and Potato Kugel

This hearty meat and potato casserole is perfect for a nontraditional Passover main. Get the recipe for Brisket and Potato Kugel »

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »

Cream of Parsley Soup with Fresh Horseradish

Brilliantly green and vibrantly flavored, this simple parsley soup–garnished with fiery fresh-grated horseradish–is the perfect first course for a Passover seder feast. Get the recipe for Cream of Parsley Soup with Fresh Horseradish »

Roasted Parsnips with Horseradish Mayonnaise

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »

Gefilte Fish Terrine

Traditional gefilte fish recipes call for fish balls poached in stock, but New York City chefs, authors, and brothers Eli and Max Sussman like to bake their gefilte fish in a loaf pan with a water bath. They also add salmon for a richer, fuller flavor. Adapted from their new cookbook, Classic Recipes for Modern People (Weldon Owen). Featured in: A Gefilte Fishing Expedition Get the recipe for Gefilte Fish Terrine »

Roasted Potatoes with Lavender

Potatoes take on a floral, earthy note when they’re tossed with dried lavender before roasting.

Roasted Artichokes (Carciofi Arrostiti)

Roasted Artichokes (Carciofi Arrostiti)

Aunt Gillie’s Matzo Ball Soup

Chicken soup may or may not be a cure-all for physical and psychic ills, but if you add a few matzo balls it definitely becomes a deli classic. This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. The key? Lots of veggies, and her light and floaty dumplings: “They’re very well behaved,” she told us. “They plump up just like little dolls.” The trick? “Margarine.” But, she warned, “I’m not perfect. You can see my fingerprints on them.” It might just be the fingerprints that make them so good. Get the recipe for Aunt Gillie’s Matzo Ball Soup »

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

Traditional Jewish Chicken Soup Recipe (Jewish Penicillin)

Traditional Jewish Chicken Soup is known for having a golden, clear broth with essential nutrients to revive you right out of your sick bed. It makes sense why homemade Jewish chicken soup is also famously known as “Jewish Penicillin”. Every Jewish Mama will insist that their chicken soup is the best chicken soup, because it is made with LOVE.

Making your own broth from scratch is very easy. Simply place the whole chicken in the pot with root vegetables, fresh herbs, cover with water, and walk away from the stove for a few hours. You might wonder, “Why would you boil a whole chicken with the skin on? Isn’t there a lot of fat in the skin?” Well, there is a very good reason for that. Chicken skin is actually rich in collagen and not all fat. Leaving the skin on the chicken while it simmers in water will help produce a rich flavor in the broth. The skin will also help produce a beautiful golden color that makes Jewish chicken soup special. The traditional root vegetables that are added to the soup while cooking are carrots, celery, onion, and parsnips. Fresh parsley and dill with the stems on also add a great flavor to the broth during cooking.

No need to feel intimated by making homemade chicken soup. Once you try this recipe, your friends and family will keep begging you to whip up some Jewish Penicillin whenever they feel a sniffle come on. You can enjoy the broth with just chicken and vegetables or you can add noodles or matzo balls. I have provided instructions to simmer the soup on the stovetop and if you are looking to save time, Instant Pot pressure cooker instructions are also provided.

The tradition for soup broth comes from Northen Europe, where families would use the remaining meat bones, scraps of meat and vegetables to cook up soup to provide flavor and sustenance for their families. It was strongly believed not to let any food go to waste, especially out of necessity if a family needed to stretch their earnings. Many Jewish families across Europe favored raising their own chickens instead of pigs. This may explain why chicken soup is favored and considered Jewish soul food. Jewish chicken soup is also the base for Chicken Matzo Ball Soup which is an important menu item featured in many Jewish holiday meals.

Learn more about the tradition of Jewish Passover and a Passover Seder Menu with Recipes from Ellen Easton.

The Best Charoset Recipes

The Passover seder may be one of the great traditions of the Jewish faith, but it can also be a test of endurance. As the premeal chants and readings stretch on, empty stomachs begin to growl and attention to wane. The light at the end of the tunnel? That heavenly moment when the charoset is passed around. "With unleavened bread and bitter herbs they shall eat it," is recited while biting into the strange but delicious Passover "sandwich": matzoh, sinus-clearing horseradish, and charoset—a sweet concoction that, depending on provenance, can be made from apples and walnuts, dates and pistachios, or any number of other ingredients, usually bound together with kosher wine. One of the most beloved of Jewish dishes, it closes the ceremony and begins the feast.

Candied Walnut Charoset

For many Jews, making charoset is one of the earliest Passover memories. Adults, happy to share this tedious yet important task, help youngsters carefully follow the family recipe, chopping and stirring in a pinch of this and a spoonful of that. In Ashkenazi (Eastern European) households, apples are painstakingly cut into fine dice and combined with cinnamon, chopped walnuts, and just the right amount of sweet wine to make a crunchy and juicy—but not runny—mixture. Sephardim (Mediterranean Jews) use dates and other dried fruit, add fragrant spices, and purée the mixture.

The Sephardic versions most closely resemble cement, which charoset symbolizes on the Passover table. As the seder retells the story of Exodus, each food plays a part: Charoset references the mortar with which Jewish slaves worked before they were delivered from bondage. "They embittered the Jews' lives with hard labor in brick and mortar," teaches the Passover Haggadah (prayer book). But, beyond downing several sheets of matzoh topped with the tasty mixture (leftovers make a wonderful breakfast), most of us never inquire further.

Sephardic Charoset

If we did, weɽ find multiple layers of meaning: Charoset, like most of Jewish tradition, is the subject of scholarship that stretches back millennia. Though it's the only item on the seder plate that's not mentioned in the Bible, the mortar association comes from a section of the Talmud, the book of Jewish law, written between 200 and 500 A.D. Typical of the debatelike style of Jewish writings, several other explanations of charoset's symbolism are also offered: Its sweetness tempers the harshness of the horseradish, hinting at optimism amid the bitterness of bondage. And cinnamon, in its stick form, recalls the straw that Jewish slaves gathered to build palaces for the Pharaoh.

The Talmud also associates charoset with the Song of Songs, the Biblical scroll read in temple during Passover. This poem is filled with images of fertility and the bounty of the land of Israel: "Rise up, my beloved, my fair one, and come away! For lo, the winter is past the rain is over, the cold is gone. The fig tree is ripening her figs and the vines are in blossom, giving forth their fragrance." And later: "Under the apple tree I aroused you." Many versions of charoset include figs, dates, pomegranates, apples, and other fruit mentioned in this book, connecting the seder with the ancient Holy Land and highlighting Passover's role as a spring festival of rebirth.

Fig and Port Wine Charoset

Recipes for charoset are as far-flung as the Jewish people. Across the Middle East, dried fruit is the primary ingredient, but some communities cook it, some soak it in water and then purée, and some simply chop all the ingredients finely. Yemenite Jews add pepper and coriander, resulting in a mixture characteristic of their spicy cooking. Persians, fond of sweet-and-sour flavors, use tangy pomegranate or vinegar. Iraqis (and Indian Jews, who originated in Iraq) boil dates down to a sweet syrup called halek and combine it with walnuts.

Apricot-Pistachio Charoset

Italian varieties vary from family to family, including everything from almonds, apples, and pears to chestnuts, oranges, and even hard-boiled eggs. In Greece, pine nuts are favored, and in Morocco, matzoh meal is added and the mixture is rolled into balls and scooped up with romaine lettuce.

Orange-Ginger Charoset

The recipes here offer a taste of traditional flavors, along with some new versions. The candied walnut charoset is a twist on the traditional Ashkenazi recipe: The nuts are fried and tossed in sugar before being chopped, giving them a sweet, toasted crunch. The Sephardic version is pan-Mediterranean, combining plump dates with creamy bananas, allspice, ginger, cloves, and other spices. The fig and port wine would be equally at home at a traditional seder or a rustic French meal, and the colorful apricot-pistachio is flavored with fresh mint, lemon juice, and saffron. Finally, inventive orange-ginger charoset uses amaretto liqueur, crystallized ginger, and orange blossom honey. Whether you choose just one or try a tasting of several, be sure to make enough for leftovers—theyɽ all be delicious for breakfast.

Classic Kosher Flanken

Total Time 2 hours 30 minutes


  • 2 lbs. Kosher beef flanken
  • Kosher salt
  • freshly ground black pepper
  • 1/4 cup vegetable or canola oil
  • 1 large sweet onion, peeled and quartered
  • 2 cloves fresh garlic minced
  • 3 tbsp. tomato paste (or a really good squeeze from a tube of tomato paste)
  • 1/2 tsp. dried sage (or any dried herb you like)
  • 2 bay leaves
  • 2 cups beef stock or beef broth
  • 1 cup Kosher grape juice (I use Kedem) or Kosher wine, if you prefer
  • 3 carrots large, peeled and cut into 1/2 inch slices cut on the diagonal


…The Backstory continues: What makes this recipe so perfect comes down to three things: 1) It’s foolproof. No really, it is. I have made it dozens of times and it comes out exactly the same, each and every time. You can set your clock to it (one of my father’s favorite expressions) and it won’t let you down. Follow the instructions and it delivers. Period. 2) It’s flavorful and perfectly seasoned. Savory but not salty. Sweet, but not rich. Just yin and yang in all the right ways. 3) It gets better with time. Make it on Thursday and serve it for Friday night Shabbat. Yeah, you can do that (as I type this — a Thursday night — mine is in the fridge waiting for tomorrow’s Shabbat dinner. And it will be even better if there are any leftovers (doubtful) on Saturday.

If you’ve never made flanken before–and I hadn’t until this past year when my butcher suggested I try it as an alternative to pot roast–give it a try. It’s a funny sounding, old-fashioned dish that your Bubbie probably made, but it’s a real showstopper in terms of taste and depth of flavor. Best of all, it’s simply to make and if you make it once, you’ll master it. Promise.

17 Passover Recipes

Passover is sneaking up on us this year, and what’s even more startling is that this is our second Pandemic Passover – it’s mind churning to enter year two of anything right now, after a year that for me went by more simultaneously quickly and slowly than any year in my lifetime.

Perhaps this year you are able to gather in a safe small group, whereas last year the world was feeling just haywire. Perhaps you are still hunkering down with your immediate family, and making the most of an important day in the Jewish calendar. Either way, there’s dinner to plan and prepare, and I’ve drunk the Kool-Aid in terms of wanting to make everything holiday feel special, no matter how small the group, pandemic be damned.

17 Passover Recipes: However you are celebrating this year, here are lots of holiday-perfect recipes, from brisket to charoset to chocolate covered matzoh.

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If you are a Kosher household, or keeping Kosher for the holidays than you should be sure to check your menu as you pull it together to make sure it follow the laws of Kashrut (no mixing of meat and dairy, no leavened bread or fermented grain products ).

If you are just looking to create a menu that feels festive and Passover-ish in nature, then perhaps your menu won’t be strictly Kosher, but it will feel like the holidays nonetheless.

Which dutch oven should you use to make the best cholent recipe ever?

I can’t honestly tell you which dutch oven works and which doesn’t because I’ve only ever tried one. I use an off-brand one that I found in-store at Burlington Coat Factory. The finish got a bit ruined, but it still works totally fine, so if you’re looking to save, I’d recommend just going for cheap – it’s worth it.

The Le Creuset one is the “main brand” – and the top rated. I don’t know if the quality is that much better and worth splurging on, because I haven’t tried it. It also costs MANY times the price of a cheaper option. If you’d like to weigh in on this in the comment section, feel free!

Lodge makes a great budget-friendly option as does Amazon Basics.

I’m assuming that non-enameled dutch ovens would work too, as long as they have that heavy, tight seal as well. I haven’t tried it, so I can’t share how well the non-stick feature works.

In general, oil in baked goods makes for a superior texture than those made with butter.

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too.

Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that&rsquos more dense.


Tzimmes is any kind of sweet stew. It usually is orange in color, and includes carrots, sweet potatoes and/or prunes. A wide variety of dishes fall under the heading "tzimmes." On Passover, I commonly make a tzimmes of carrots and pineapple chunks boiled in pineapple juice. On Thanksgiving, I serve a tzimmes of sweet potatoes, white potatoes, carrots, and stewing beef.

Tzimmes is commonly eaten on Rosh Hashanah, because it is sweet and symbolizes our hopes for a sweet new year.

The word "tzimmes" is often used in Yiddish to mean making a big fuss about something.

This is the tzimmes recipe I use for Passover:

  • 1 can of pineapple tidbits in pineapple juice
  • 3 large carrots, peeled and cut into large slices
  • Additional pineapple juice or water if needed

Put the carrot slices and the pineapple with its juice in a large saucepan and bring it to a very low simmer. Let it simmer for half an hour or longer, until the carrot slices have absorbed most of the pineapple juice and are soft. If the juice level gets too low before this is done, add a bit more pineapple juice or, if none is available, some water.

This is the tzimmes recipe I use for Thanksgiving:

  • 1 lb. stewing beef, cut into small chunks
  • 1/2 cup of sugar
  • 1 cup of water
  • 3 sweet potatoes
  • 3 white potatoes
  • 5 carrots

Brown the stewing beef lightly in a little oil in a 2 quart saucepan. Add the water and sugar and bring to a boil, then reduce to a very low simmer. Peel and dice the potatoes and carrots and add to the pot. Let it stew covered at very low heat for at least an hour, adding water periodically if necessary. There should be water, but it should not be soggy. Once the potatoes are soft, take the cover off and let most of the water boil off. Mash the whole mixture until the potato part is the consistency of mashed potatoes. Put the mash into a casserole dish and bake for about 30 minutes at 350 degrees.

If you don't like so much refined sugar in your diet, you can substitute about a cup of raisins or prunes for the sugar.

68 Passover Recipes That Will Be the Hit of This Year's Seder

We&rsquore getting creative with matzo, potato recipes and other chametz-free ingredients because it&rsquos finally Passover, and we rounded up tons of menu items for a delicious (and grain free!) seder. Our best Passover recipes avoid any leavened products but include plenty of alternatives and all the classics &mdash matzo ball soup, brisket and Passover desserts like flourless chocolate cake and macaroons. With so many delicious and gluten-free dinners, this year&rsquos seder will be the best one yet. Pour yourself a glass of Manischewitz wine and dig in!

Featuring all your favorites: Carrots, celery, onion, chicken and of course, light and fluffy matzo balls.

Turn simple green beans into something special with an almond, olive, parsley and lemon zest tapenade.

A slower cooker will really bring out the tender, juicy beef flavor from your brisket.

Who needs butter when your can have a flavor-packed garlicky parsley rub? Yum!

Crispy on top and fluffy inside, this steaming hot kugel will be the star of your seder.

Add some major color (and flavor!) to your Passover table.

Everything spice blend (plus a squeeze of lemon!) provides fast flavor for flaky roasted salmon.

Use matzo cake meal to make this decadent treat. Seder has never been sweeter!

Try making gefilte fish at home this year with this delicious, detailed recipe.

Sweet snap peas are loaded with garlic and chile for even more flavor.

Amp up your snacking game all Passover long with these creative combos.

Make any leftover matzo disappear with a delicious and cheesy spin on lasagna.

Bitter lettuce, fresh herbs and a juicy roast chicken make this dinner ideal for your Passover table.

A touch of espresso in this decadent cake really amps up the chocolate flavor. Try it!

Think beyond baking and add vanilla to an easy side dish to make the flavors shine. Spicy red chile adds a little heat.

Rainbow carrots and a squeeze of fresh lime juice make this sweet and spicy side extra bright!

Spoon this sweet, apple-y appetizer over matzo to get the Passover party started.

Give green beans a kick with rosemary, garlic and orange zest.

Top simple meringues with whipped cream and heaps of berries for a delicious, celebratory dessert.

Brush matzo with chocolate, then pile on the toppings!

Ditch the heavy dressing and opt for a zippy red onion vinaigrette for this side dish, loaded with green peas and dill.

Don't stress about the sides! Just roast asparagus with olive oil and lemon and call it a day.

Lamb top round (a tender, relatively quick-cooking part of the leg) with garlic, rosemary, thyme and grape tomatoes will impress at your family's seder.

Pineapple is the perfect pairing to this lush cheesecake, set on a macaroon crust made of coconut, egg whites and sugar.

Vegetables tossed in a lemon juice, chive, sesame, honey and garlic vinaigrette with caramelized onions will be your family's go-to side for the spring holiday and beyond.

This side is super easy! Just roast the mushrooms, then toss them in melted chile-garlic butter and blanched green beans.

Drizzle lemon juice over these grilled lamb, artichoke and scallion skewers for extra tang.

This is a one-pan meal: The chicken roasts on a bed of veggies and everything comes out of the oven crazy-delicious!

Packed with roasted cauliflower, feta cheese, golden raisins and pine nuts, this salad is a delicious way to get some nutrients onto your holiday table. Leave out the cheese if you're pairing this with a roast!

Food & Recipes

Colorful mix of local dishes and recipes brought from all over the world. The Israeli cuisine is frequently ranked among the top ten healthiest diets in the world being quite similar to the Mediterranean diet. 'Israeli Food' brings you the best Jewish recipes and news from the culinary world.

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Maison Kayser opens its first restaurant-bar in the world in Tel Aviv

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This blintz recipe had survived the Holocaust

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Salt and vinegar are commonly added to the distinctly British meal of fish and chips, and salt and vinegar crisps are the stuff of English childhood dreams.

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Jewish nonprofit distributes 1,500 boxes of halal food for Ramadan

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The �roque beers’ of Beerateinu, the Jerusalem Beer Center

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Ramadan goes Italian: Palestinian chef brings twist to original recipes

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Pascale's Kitchen: Cookies from the olden days

The cookie jars sitting on my kitchen counter are always full, but I think to fill them with these old-style cookies only when the holidays roll around.

Wine Talk: Holy wine, Batman!

Israel's Saffron Tech names award-winning chef Kiko Moya brand ambassador

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Food pyramid procures universal eco-friendly non-vegan diet

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Israeli restaurant Dagon rated best in NYC, despite pandemic hurdles

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Favorite Israeli snack Bamba teams up with the New York Mets

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Gourmet deli Hamezaveh recruits celebrity chef Yossi Shitrit

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Spring is here and it's time for beer: Three recent Israeli IPAs

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How much meat, fish and eggs do Israelis consume during Passover?

The Agriculture Ministry also reported it is likely that the Corona crisis has affected our food and consumption preferences.

Jake Cohen debuts his first cookbook and breaks the internet

Cohen is preparing for Passover by discussing how his book came to be, his journey to the top of food culture, as well as what his favorite foods are for the Festival of Matzah.

Jake Cohen debuts his first cookbook and breaks the internet

Cohen is preparing for Passover by discussing how his book came to be, his journey to the top of food culture, as well as what his favorite foods are for the Festival of Matzah.

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Kosher Ismi Knaffeh opens first branch in Raɺnana

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Award-winning burgers are served up in Tel Aviv’s Vitrina

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You can imagine how excited I was when Farah agreed to come all the way from Kiryat Shmona to spend the day with me in my kitchen.

Eisenberg’s deli, NYC institution since 1929, closes indefinitely

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In the kitchen with Henny: Passover recipes

With Passover around the corner, here are some recipes you can use on the holiday that are easy to make and surprisingly tasty.

Wine Talk: Turning a hobby into a profession

Winemaking was a mainstay of the economy thousands of years ago, and Shiloh Winery renewed the tradition of winemaking in the same place, in our days.

NY Jewish delis kibitz, cajole and strategize through the crisis

The strategies they have initiated during the pandemic include beefed-up websites, designer distribution platforms and private labeling

Holy Bagel to the rescue

The bagels come in a variety of forms – poppy seed, sesame, whole meal, and are as good and fresh as one might expect. Little packets of butter are provided, too.

Pastatria: Worth every calorie

Until corona hit, Pastratia sold only to restaurants. Now it delivers to most of Israel, from Beersheba in the South to Haifa in the North.

Chef to Table: Restaurant dishes from stove to table

Enjoy cooking gourmet dishes with all-inclusive kits from Chef to Table

Tel Aviv Thai options? Nadav veDaniel and Thai Chu bring Siam here

A new model of entry into the culinary scene

Munch with Meds: Eating from Daniel Mednick's home catering

Even he was surprised by the speed with which his new project caught on with fellow citizens in Ramat Poleg and beyond.

Pascale's Kitchen: Food kids love

Three recipes that can be used together in the same meal, or prepared on their own with other dishes.

Amid coronavirus, Israelis open small home-based food businesses

Another new wrinkle on the Israeli food scene is the dozens, perhaps hundreds, of Israelis who have opened small, home-based food businesses, selling a specialized selection of prepared foods

Worldwide food shortage solved with giant lab-made hamantashen

Purim parody: If successful, Sweet Jews plans to release other products along the same line, such as Forever Matza and Big-as-a-House Sufganiyot.

Pascale’s Kitchen: Purim challah

Each Jewish holiday has its own special type of challah to distinguish it from traditional challot that are prepared for Shabbat.

Purim l𠆜haim! Celebrate the mitzvah of drinking with holiday cocktails

The Book of Esther involves parties. A lot of parties.

Challa sandwiches worth filling up on

"Why can't people have these sandwiches every day?"

Raɺnana anglo supermarket serves goods hot and fresh

Established nearly 20 years ago as Pieland, the original owners offered high-quality meat pies which became an instant hit among Ra𠆚nana’s Anglo community.

'On Mondays We Eat Local’ aids NY kosher eateries

Henry Simchi, the longtime manager of Kasbah Grill on West 85th Street, reports, “I didn’t know how to say thank you! We were struggling, and this income helps keep us going.”

From a Tex-Mex fiesta to a cozy Shabbat meal: Israel's once-a-week wonders

Mexicali and Buy the Way offer warming winter meals

Pascale's Kitchen: Purim cookies

This week, Pascale is joined by pastry chef and food blogger Adi Klinghofer, aka Adikosh, who has developed some delicious original recipes perfect for a mishloah manot.

Wine talk: Drinking to remember. or maybe to forget

The idea is to drink enough so one is unable to tell the difference between the phrases 𠇋lessed be Mordechai” and 𠇌ursed be Haman.”

These 7 US bakeries will ship hamantaschen directly to you

Whatever the reason, here are a bunch of wonderful bakeries from around the United States that will ship hamantaschen for you.

NOLA - The veteran still delivers great meals

NOLA’s Brunch Box is a collection assembled especially for delivery convenience.

Street Chef - A welcome addition to the casual food scene

Kapuza’s food menu comprises mostly familiar categories, but with some unique twists of his own, based on his approach to cuisine hat he calls �st fusion.”

Pascale's Kitchen: Our famous street food

Below, I explain how to prepare all of the various components that make up a tasty falafel meal, including homemade pita bread, falafel balls, hummus, tehina and s’hug.

Most US Kosher restaurants have survived the coronavirus pandemic - why?

Observers like me expected many more shutdowns. Fine dining restaurants in cities, in particular, were vulnerable.

Chef Ivan Maslov - Catering in corona times

Maslov uses the un-welcome break to introduce 𠆏ood Solutions’ to new audiences.

Fabled seafood restaurant Manta Ray reinvents itself for delivery

Manta Ray, the flagship restaurant of the culinary group founded by Ofra Ganor, has long been a fixture on the southern Tel Aviv boardwalk.

Gerda’s Kitchen - The best vegan food I have ever tasted

The power behind the brand belongs to Hagit Elazar Bergman, who, until a few months ago, had never considered opening a catering establishment.

Four Israeli beers with rare lemons

All four of the beers are named after the lemons. Interdonato, according to Lior Weiss, “is based on American pale ale, and we dry-hop it with Citra hops and lemon zest.”

Pascale's Kitchen: Delicious, healthy dates

The dates in Israel are dried naturally by the sun while they are still on the tree, without the use of any industrial processes or chemical preservatives.

Wine Talk: Roses & rosés

Whereas roses can be red or pink to send an “I love you” message, the romantic color for wine is pink.

Why American Jews love Stella D’Oro cookies

Stella D’Oro aficionados (Italian, Jewish, both and neither) continue to be highly vocal in their opinions.

Serafina - Italian comfort food delivered

Serafina’s largely intact menu can now be enjoyed in an expanded radius of Tel Aviv.

Pascale's Kitchen: Candied citrus peels

This year, instead of throwing away the peels after we eat the fruit, I decided to make candied peels, which can be used to adorn cakes, or be eaten alone as a snack.

Comforting carbs: Georgian delicacies and tasty pasta

A look at two eateries- Deda and Tiramisu Yael’s Italian Food.

Produce board: Buy more fresh fruit for Tu Bishvat this year

Although dried fruits are traditionally consumed for the winter holiday, adding fresh fruit to the table has more benefits

BP Bistro - A friendly meal at home

The actual restaurant is situated in a petrol station on a major highway and is a place we have often visited with a group of friends and always enjoyed.

GBD - Tel Aviv’s latest burger diner to deliver delicious burgers

GDB burgers have been a special secret for those in the know.

Holey day observance- All hail National Bagel Day

January 15 was National Bagel Day (oddly, there is no Gefilte Fish Day or Herring Day).

Pascale's Kitchen: Tu Bishvat is coming!

In honor of this holiday, on which it’s traditional to eat dried fruit, I decided to invite pastry chef Shlomi Svirski from Kfar Saba to join me for a session in my home.

Watch the video: π. Ευάγγελος Παπανικολάου: Νηστεύσαντες και μη νηστεύσαντες


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