by Jayne Cohen
This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a […]

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 […]

Photo provided by FoodBlogga.com
Technically, almonds are not one of the seven species eaten on Tu B’Shevat. But somehow, we go nuts for these nuts on Jewish Arbor Day. Why is that? The almond tree, or the sh’kedia, is the first one to blossom in Israel. School children there sing about it […]

by Poopa Dweck
Though this healthy whole-grain dessert is served with gusto to celebrate a baby’s first tooth—viewed by Aleppian Jews as an omen of good health—sliha also makes for a great Tu B’Shevat treat. Rich in nuts, wheat and pomegranate, this dish features some of the seven species of Israel […]

by Geila Bernstein
Quick Tip: Blanching the Brussel sprouts a day in advance can spare you an extra step on your big cooking day. Just boil them until they’re bright green and still a little firm, rinse them under cold water to stop the cooking process, and store them in the fridge.
Ingredients:
1 15-oz jar of […]

By Geila Bernstein
Quick tip: The better the quality of your ingredients, the better your dish will taste. In this case, use pure maple syrup. Most commercial brands don’t even contain the stuff. Also, because this recipe is corn syrup-free, feel free to bake this for Passover.
Ingredients:

1 cup pure maple syrup
¾ cups packed brown sugar
3 large […]