Monday, July 14, 2014 Tammuz 16, 5774
By:
Talia Lavin, JTA
American Jewish bakers are creating matzah in new ways that dovetail with the concerns of an age of foodies and locally sourced groceries.
Comment0
These vegetarian dishes from Myra Goodman's new book will please your taste buds while helping you minimize your ecological footprint.
Comment0
By:
Linda Morel
Even if you’re short on time, you can finesse these chocolate coconut clusters without even touching the oven.
Comment0
By:
Shake Stir Pour author Katie Loeb turns the iconic triumvirate of Purim flavors — apricot, prune and cherry — into cocktails worthy of Judaism's hallmark drinking holiday.
Comment0
By:
JNS.org
Given the right filling — or dough — this traditional pastry has a lot more to offer.
Comment0

Advertisement Block

Advertisement Block

Sign up for our Newsletter

Advertisement