Tu B'Shevat Archives - Page 2 of 2

Dark Chocolate Fruit Candies

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

Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.

Learn to make Hoot Owl Cookies from a vintage-inspired recipe using checkerboard sugar cookie dough, chocolate chips & almonds. Simple and cute!

Food Historian Gil Marks shares a recipe and history for American Cider Cake with Caramel Frosting.

Learn about the history of picnics and try a 1915 vintage picnic recipe for Blueberry Cake from Linda Hull Larned.

Fig and Honey cocktail recipe, perfect for serving at Rosh Hashanah, Sukkot, or just because. Includes recipe for fresh fig puree.

Chef Louise Mellor shares how to make simple, vintage fancy sandwiches for your next soiree. From wartime American Home Magazine.

Massaged kale salad with olive oil, balsamic vinegar, fresh figs, fried halloumi cheese and walnuts.

Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish.

Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.

History of the Peach Melba, created by chef Auguste Escoffier and inspired by opera star Nellie Melba.

Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe.

Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.

Delicious recipe for Date Honey Nut Cake, a moist dairy-free cake bursting with flavor.

Slow roasted brisket infused with pomegranate molasses, garlic, and spices.

How to make pomegranate molasses, also known as pomegranate syrup. Use as a sauce, marinade, dressing, or a sweet and tart dessert topping.

Old fashioned recipe thickened with tapioca. More strawberry, less rhubarb for just the right amount of tartness.

Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.

Learn to make slow simmered, tender chicken with preserved lemon, olives, and spices.