Food
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Food cooked over fire tastes better
AJW Staff Report Chefs and restaurateurs Sarit Packer and Itamar Srulovich opened their first restaurant, Honey & Co. in 2012....
DIY fun for a minor Jewish holiday
The traditional gingerbread house gets a Festival of Lights redo, with the do-it-yourself Chanukah House Cookie Decorating Kit from Manischewitz,...
Kosher wines for Yontif
AJW Staff Report There's still a window of opportunity to shop for kosher wine for your Rosh Hashana dinner this...
An evolution in kosher cookbooks
AJW Staff Report In explaining how to use his new cookbook, award-winning food writer Michael Aaron Gardiner points out: "My...
In the Boston area, two Jewish chefs team up to feed kids while schools are closed
By PENNY SCHWARTZ SHARON, Mass. (JTA) — When Neil Morris heard the news that his hometown schools were closing for...
I’m staying sane during the pandemic by reclaiming an age-old Jewish tradition: baking bread
By STEPHANIE KUTNER CHICAGO (JTA) — As the world grapples with the coronavirus pandemic, we’re all tasked with slowing its...
Dulce de leche hamantaschen for Purim
By LEANNE SHOR (JTA) — Bringing new life to hamantaschen was a challenge. People are dead set on their favorite flavors...
In Cuba, Jewish foods — from kosher meat to bagels with holes — are hard to come by
By STEPHEN SILVER HAVANA (JTA) — The remaining Jewish community in Cuba has much to contend with — a lack...
Recipes from the Shoah
Reviewed by NEAL GENDLER Combining a desire for preservation with improvisation, and at great risk, Ilona Kellner created what may...
This crispy chicken skin just might be your new favorite snack
By JEN KARETNICK (JTA) — If you’re old enough, you might recall when gribenes — crispy chicken skin, nicknamed “Jewish bacon”...
