Featured Recipes
The most holy of the Jewish breads, challah is traditionally eaten on the Sabbath. Very cakey, very delicious.Read more
Featured Recipes
Served spooned on thin slices of English cucumber or red radish, this recipe makes for a refreshing appetizer or hors d’oeuvre. Simple to prepare, but extraordinary to savor.Read more
Featured Recipes
As a side dish or a building block for other great recipes.Read more
Featured Recipes
A healthier twist on my classic Challah, this recipe uses 50% whole wheat flour and very little refined white sugar.Read more
Featured Recipes
A sweet hors d’oeuvre with tart goat cheese and a touch of honey. Be sure to use Medjool dates whose caramel tones and substantial size are ideal for stuffing. (photograph ... Read more
Featured Recipes
1 basic sponge cake, 3 amazing variations. This recipe yields 3 (9-inch) round cakes, so you can make an assortment of cakes for Pesach in one shot.
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Featured Recipes
For use on a variety of dessertsRead more
Featured Recipes
Crisp zucchini noodles are easy to make with a spiralizer and a great way of adding vegetables into your diet. Be sure to use a good peanut butter for ... Read more
Featured Recipes
Toasting the millet is essential for bringing out the grain’s nuttiness prior to boiling. An ancient grain, millet is one of the healthiest grains on earth and a great ... Read more
Featured Recipes
Consider much of the ingredient list below to be a suggestion – a flavorful, fresh vegetable stock can be made easily with vegetable trimmings and parts that you have on ... Read more
Featured Recipes
Kabocha squash is also called a “Japanese pumpkin” – it is an Asian variety that is squat and looks like a green pumpkin. With it’s sweet, creamy flesh, it ... Read more
Featured Recipes
Sauteing the apples first caramelizes the sugars on the exterior of the apples, bringing out the flavor and intensifying their inherent sweetness. Fujis, with their complex spicy flavor are ... Read more
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