by Faye Levy
Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add […]

by Chana Citron
“A land of wheat, and barley, and vines; of fig trees and pomegranates; a land of olive oil and honey.”The Bible tells us that our Holy Land is blessed with these seven species, which we eat on Tu B’Shevat. Regularly using theses grains and fruits in our diets should bring us […]

by Poopa Dweck
A supply of eras b’ajweh is usually kept on hand to serve with tea or coffee to guests—particularly on Tu B’Shevat. Be sure to use Medjool dates—much of the flavor of this sweet depends on the quality of the dates. Avoid those with rigid meat or thick, tasteless skins. […]