I love the confluence of Pesach and spring. Warmer weather, longer days and lots of spring vegetable in the markets just in time for the sedorim and beyond. The food for Passover can be … more

Naomi Ross of Woodmere recently published the acclaimed kosher cookbook, “The Giving Table.” Folding chairs lined the hallway wall like dutiful soldiers in expectation of arriving … more

This is one of my favorite times of year —I get to clean out the pantry and start all over again after Passover. It is the time to use up all the half bags of rice and pasta and cans of beans … more

This should be a fun-filled, over-the-top Purim, exactly three years since the coronavirus turned our world upside-down. The holiday, on the 14th of Adar, begins Monday evening, March 6. In the … more

Translated, “mishloach manot” means “sending of portions.” So, on Purim, we send delicious foods to our friends and family. We have a long, ingrained and biblical tradition … more

The idea of using food as medicine is nothing new. Maimonides believed in using food to prevent and treat illness and to maintain health. But what if your health is already in the throes of a cold or … more

When I was a kid, each week for ten weeks before Tu B’Shevat (which begins Sunday night, Feb. 5), we brought 10 cents to school and bought a stamp which formed another leaf of a tree which, … more

Shabbat in winter brings forth thoughts of steaming chicken soup, roasted chicken and lots of hot and homey side dishes. After all, it is winter and we crave the warmth and comfort of the foods that … more

Did you know that January is National Soup Month? Neither did I, but I am certainly glad that someone decided to honor and highlight this quintessential comfort food. As I sit here writing this, I … more

I did not discover tea breads until I was an adult. My mother never made them. My grandmother never made them, unless you count her sticky, cinnamon-y babka as a tea bread. I cannot remember the … more