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Can you believe we are back in Daylight Savings Time and Pesach is only a month away? Yup. Time flies and we are now in that time of year I like to call “purge the wheat.” We have to … more
The inspiration for these flaky, cheesy leek and feta hamantaschen comes from my best friend Danielle’s mother, Hannah. On almost any given visit to Hannah’s kitchen, there was a quiche … more
As I sit here waiting for another snowstorm to arrive, it is hard to believe that Purim is just around the corner. That means it is time to start making shalach manot and almost time to start using … more
Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles … more
Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds. Both tahini paste and tahini sauces are staples … more
We all recognize that poppy seed or jam taste when we bite into Hamantaschen on Purim. But given the right filling, or dough, the traditional pastry has a lot more to offer. The following … more
We are always learning new things about nutrition and ways food can help us stay healthy far longer than ever before. There is even a new school of thought that looks at food as if it actually is … more
I love finding the commonalities among different global cuisines, and it seems that every culture has its own version of stuffed vegetables. Each tradition has variations of spices and stuffings, but … more
The history of Jews and cake is a long one. Jews made sweet pastries as far back as is traceable. Coffee cakes, sponge cakes for Pesach, tarts and tortes have been part of the Jewish menu for … more
While leafy greens contain essential vitamins, minerals and dietary fiber, they are particularly susceptible to infestation. Unwashed greens commonly house tiny insects such as aphids, thrips, leaf … more
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