A vintage 1905 recipe for Maple Custard with Orange Sauce, adapted from a 1905 issue of Cooking Club Magazine. Delicate and delicious dessert.
Recipe for simple all-natural Dark Chocolate Fruit Candies with Pomegranates, Figs & Dates featuring 3 of the 7 Species.
These scrumptious muffins include the Seven Species of the Torah – Wheat, Barley, Fig, Date, Pomegranate, Olive, Grape. Kosher, Pareve
Delicious champagne cocktail recipe with pure pomegranate juice, orange liqueur, sweet lime juice and champagne. Includes mocktail variation.
Pistachio Rose Blondies with White Chocolate and Browned Butter. Wow your friends with this easy, exotic and irresistible dessert recipe.
Learn to make easy, tasty cheesecake desserts with cherries, almonds and a graham cracker base.
A cookbook’s journey from Anne Willan to Tori Avey. Read about Anne’s memoir One Soufflé at a Time and try her recipe for Petits Financiers.
Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.
A simple and divine holiday dessert made with matzo meal, autumn fruits and spices.
This beautiful vegan dish is filled with tempting textures and loads of flavor. A delightful side for a holiday gathering.
A detailed history of the Boston Cream Pie, including a delicious classic recipe from food historian Gil Marks.
Healthy vegetarian side dish recipe for sauteed green beans with balsamic date reduction sauce, crumbled feta and toasted pine nuts.
Easy, healthy, delicious vegan recipe for fall. Includes link to a detailed tutorial on how to peel and seed butternut squash.
Easy recipe for fresh fig preserves with orange juice and the tasty addition of fall spices – cinnamon, ginger, allspice and cloves.
Roasted asparagus drizzled with a sesame-flavored sweet and spicy sauce and sprinkled with sesame seeds. Kosher, pareve, healthy, simple recipe.
This rich, seasonal kugel is warmed by autumn spices and the essence of rum. Chopped walnuts give texture. A unique and delicious twist on kugel.
The Monday Morning Cooking Club shares a recipe for sweet Bienenstich Bars inspired by Lena Goldstein, a survivor of the Warsaw Ghetto.
Fig and Honey cocktail recipe, perfect for serving at Rosh Hashanah, Sukkot, or just because. Includes recipe for fresh fig puree.
Sautéed green beans topped with an Italian-inspired caponata sauce and toasted pine nuts. Tasty vegetarian side dish.
This Honey Apple Bundt Cake for Rosh Hashanah is moist, sweet, and beautifully iced for a unique twist on Jewish honey cake.
Vegan mashed potatoes, dairy free. Creamy and buttery flavored, a little exotic with garlic, coconut milk and saffron.
Learn to make Chocolate Icebox Pie topped with whipped cream and nuts from the vintage 1950’s cookbook, Recipes from Old Virginia.