November 24, 2014 / 2nd of Kislev, 5775
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463 Blog Posts

Food

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    By Rabbi Jillian Cameron “My family is going to my new sister-in-law’s home for Thanksgiving. My husband doesn’t mix milk and meat, but my sister-in-law’s family isn’t Jewish and will probably be basting their turkey in butter or using butter in side... Read More
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    Over the past few years I’ve been able to wrest control of Thanksgiving away from both sides of the family. No more multi-night sleepovers at the in-laws’. No more haggling over dishes and kid messes at my parents’ house. Now it’s all about getting our house ready for... Read More
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    On Thanksgiving it takes so much energy to get all the main dishes to the table that I try not to worry too much about appetizers. Do we really need to provide our guests with something to eat before we eat? Hosting etiquette says we do, and I understand that it’s part of the... Read More
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    Yediot Achronot – 24 Hours – “Healthy Times” May 11, 2014 By: Odit Danino Our lifestyle and body weight play an important role in the delay, development or prevention of various types of cancer. In addition, many of those who have had cancer and undergone... Read More
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    Remember the 15-minute Rosh Hashanah dinner? Today I bring you something even better. The four-minute, no-butter pumpkin spice muffin- aka the perfect way to get rid of the Cheshvan blues. This recipe makes 12 muffins, which means half of them are gone in my house at dinner, and the other... Read More
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    The epiphany came half way through the session. My design team, a rag-tag group of Jewish high school students, had already identified the centrality of food in creating powerful experiences with family and friends. Then, during a frenzied brainstorm, a jaunty ninth grader shouted,... Read More
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    I’m not usually a fan of hot beverages. I don’t drink coffee, I prefer my apple cider cold, and I would rather my wine not mulled. But there’s one hot drink I’ll indulge in when lower temperatures hit. I love spicy, milky Indian chai—but I don’t love... Read More
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    Who says stuffing has to include bread? This gluten-free recipe combines quinoa with traditional mix-ins such as onions, celery, cranberries and walnuts. But the key to achieving the crispy crust akin to bread stuffing is fried leeks. Their crunch and sweetness will appeal to every one of... Read More
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    If you’re hosting a Halloween party this weekend, forget the spiced pumpkin Yankee Candle; the aroma of roasted pumpkin seeds fills a kitchen with the scents of fall. And those scents can vary depending on your tastes. Chances are you’ve roasted pumpkin seeds before. Simply... Read More
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    I love knishes—they’re probably at the top of my Jewish food list. I’ve never been a big fan of blinztes, and brisket doesn’t really excite me. But a good knish has me talking for weeks! Ever since I read “Knish: In Search of the Jewish Soul Food” by... Read More
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