by Monita Buchwald
Purim falls on March 21st, which means you have a month to plan one of the holiday’s most important mitzvahs, Mishloach Manot, the exchanging of gifts. Many people do this by contributing money to their synagogue or to an organization they support like Amit or Emunah, which then sends out gift baskets on […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Forget starving yourself on the latest diet. If you want to get to your ideal weight, eat strategically. Last week, I told you about enjoying a protein-packed lunch. So when should you make greens your main meal? The night time is the right time to prepare something light, but also satisfying enough to […]

by Monita BuchwaldYou don’t have to be a tree hugger to enjoy Tu B’Shevat, otherwise known as the New Year of Trees. But it just might turn you into one. The 15th day of the Jewish month of Shevat is when the earliest blooming trees in Israel start to bear their […]

by Monita Buchwald
For a new spin on that holiday party, try a pot-luck latke party. You’ll spare yourself hours of preparation and wind up with a winning hand of tasty dishes to serve. Sound too good to be true? It’s this easy:

Choose a menu that’s either meat or dairy. (We say go for the […]

by Monita Buchwald
Cooking for the Shabbat after Thanksgiving has the familiar feeling of a two-day Yom Tov. There are usually leftovers, but maybe not enough to make a whole meal. Inevitably you face the question: Do I serve Thanksgiving again or start from scratch for Shabbat?
Here’s a strategy that allows your Thanksgiving dinner to keep […]

by Monita Buchwald
Looking for a dish that truly multitasks? Search no further. This tasty side can stand by your turkey on Thanksgiving, then return in its own right a day or two later. Just mix it with your leftovers and serve it as a cold salad for Shabbat lunch. Now that’s turning over a new […]

by Monita Buchwald
What to do with all that squash? Rather than serve warmed-up left-overs for Shabat, give your squash a second life. Here’s a recipe I borrowed from “The Kosher Palette II: Coming Home” cookbook that will make your guests wonder how you had time to prepare all this.
Ingredients:
1 cup cornmeal
1 1/4 cups all-purpose flour
1 […]

by Monita Buchwald
Here’s a recipe I adapted from “The Barefoot Contessa Cookbook” that works hot or at room temperature. And that’s good news if you’re looking for a soup to do double-duty on Friday night and Saturday afternoon. It also makes good use of ingredients you probably already have. Talk about being fruitful.
Tool Needed: Food […]

By Monita Buchwald
When a two-day Jewish holiday like Sukkot is followed immediately by Shabbat, cooking can feel like running a marathon. That’s why planning and cooking ahead is the best way to turn that meal-athon into a series of easy-to-manage laps.

Sketch your menus two weeks ahead. As you plan each meal, try to choose some […]