Recipe for Israeli Salad with heirloom tomatoes, kalamata olives, fresh parsley, olive oil, and lemon juice.
A recipe for Israeli Salad made Mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion & salt.
Shabbat is the holiest day of the Jewish week. It’s a chance to pause, reflect, and reconnect.
Learn to make Matzo Brei, an Ashkenazi Passover breakfast dish with matzo, eggs, applesauce and sour cream.
How to make creamy, delicious tahini sauce with sesame paste, garlic and fresh lemon juice.
Tori explores Jewish food history in an old family memoir belonging to an Ashkenazi family from the Pinsk region of Poland.
Exploring Jewish food history in an old family memoir belonging to an Ashkenazi family from the Pinsk region of Poland.
A discussion about matzo balls. Fluffy or dense, floaters or sinkers, which kind do you like? Passover, Matza Balls, Matzah Balls.
Discussing the word shiksa, the definition, the modern context, and reclaiming the word in order to redefine it.
The main differences between Ashkenazi and Sephardic Jewish cuisine and why they are so different.
Learn the basics of keeping kosher and planning a kosher meal.
A basic overview of what it means to keep kosher, why this site features kosher recipes, and helpful learning links.
Jewish cuisine is extremely diverse and reflective of many regions. Learn about kashrut, the thread that ties all of these diverse flavors together.