Matzah is as old as the Exodus. The flour and water cracker bread has a starring role in the saga, with the Jews leaving Egypt so quickly that they couldn’t let their bread rise. The … more

There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass by without buying them, especially when they still have their beautiful green stems. They … more

I had my first cold-weather cup of hot tea the other day. I stood in the kitchen and tried to will summer to stay for just a while longer. The sun blazed in my kitchen, the sky was … more

I don’t need to remind you of all the reasons that 2020 has been an incredibly rough year. We could all use a fresh start, so it’s a good thing that Rosh Hashana is here, … more

The main course is a tasty, room-temperature side dish that you should make in advance so that when you are ready to grill, most of your meal is already prepared. I broil the eggplant slices in the … more

The 4th of July is the result of the undaunted efforts and unyielding commitment of our American forefathers. They worked through animosity, trepidation and at a great risk to their lives to succeed in establishing this great country.  more

With a growing number of Shomer Shabbat patients arriving at Rockville Centre’s Mercy Medical Center, a member of Catholic Health Services of Long Island, the need for hospital-based bikur cholim assistance has been increasing. more

During a recent Shabbat lunch at our home with friends, my husband Jerry said that he would never visit any place in Europe that either expelled its Jews, or whose people werae notoriously … more

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday. It’s especially nice when served plated individually and topped with the … more

What a year. We talked about delis and rainbow bagels and reviewed the history of pickles in America. And now it’s time to look ahead to the future of Jewish food in 2019. … more