by Monita Buchwald
On Tisha B’Av (the Ninth Day of the month of Av) and the days leading up to it, we mourn the destruction of the Temple by foregoing meat and wine, which are associated with joy and the sacrifices made at the Beit HaMikdash (the Holy Temple). You do a get a free pass […]

by Monita Buchwald
The harvest holiday of Shavuot, following on the heels of Shabat this year, presents many challenges. First, there’s the Jewish tradition of planning several meals in a row. Then, there’s Shavuot’s focus on dairy foods. Instead of the usual centerpieces–brisket or a roast chicken–you’re supposed to prepare cheesy casseroles and milky dishes […]

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 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 […]

For the crudités
Ingredients:
4 carrots peeled and cut into 3” long 1/2 “ wide spears
4 celery sticks cut into 3” long 1/2 “ wide spears
1 head broccoli cut into small florets
1 head cauliflower cut into small florets
8 oz. string beans trimmed
Directions:

Bring a pot of salted water to a boil. Blanch the broccoli florets for 30 […]

Recipe adapted from Matthew Kenney’s Mediterranean Cooking
Ingredients:
1 box Tabouleh
½ cup pine nuts toasted
2 cups frozen lima beans, thawed
1 plum tomato, seeded and finely diced (1/2 cup diced)
2 cloves garlic minced
½ cup chopped dates
½ cup fresh lemon juice
½ cup olive oil
Coarse salt and freshly ground pepper for seasoning
Directions:

Discard spice pack from Near […]

from Tea Cuisine by Joanna Pruess With John Harney
Ingredients:
2 teaspoons jasmine tea leaves
½ cup sugar
Grated zest of 1 lime
Juice of 1 lime
4 kiwi peeled and sliced
1 ripe honeydew (5 pounds) flesh scooped into little balls or cut into small dice
12 ounces green grapes, stemmed, and cut in half
Sprigs of fresh mint for garnish
Directions:

Bring 1/3 […]

Tools Needed: Electric mixer, parchment paper, cookie molds
Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
For the glaze
8 ounces milk or semi-sweet, coarsely chopped
Directions:

Pre-heat the oven to 325
In the bowl of an electric mix beat the butter and sugar together until light […]

Ingredients:
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry or strawberry jam
Confectioners sugar for dusting
Directions:

In a small bowl, combine […]