Passover dessert: Pistachio and tart cherry chewy cookies
Jewish Journal
April 25, 2016
Passover is a Jewish holiday celebrating freedom.
Category
Recipes
A lasagna for Passover that melds French, Italian flavors
Jewish Journal
April 18, 2016
The differences between Ashkenazic and Sephardic Jewry\’s foodways are clearest at Passover.
“Cook, Pray, Eat Kosher” is the best of both worlds
Kylie Ora Lobell
April 13, 2016
Mia Adler Ozair’s new cookbook isn’t just about kosher recipes.
The celebrated chef of Sqirl refreshes the Passover meal
Naomi Pfefferman
April 13, 2016
On a rainy Friday morning, the weather did not deter the devotees lined up outside Sqirl, Jessica Koslow’s nationally renowned cafe.
Bay area chef revives tradition of supper clubs
Jewish Journal
April 13, 2016
What’s the difference between a “pop-up” restaurant and a supper club? About 50 years.
Recipe: Passover sweets
Judy Zeidler
April 13, 2016
Passover is our favorite family holiday — last year we hosted nearly 40 people at our house. It’s also one of the most complicated.
Recipe: Fresh eggs and spring herbs come together in veggie sfougata
Jewish Journal
April 12, 2016
\”My girls are laying so fast I can’t keep up with them,\” Martha says. She has arrived at my door with another dozen eggs, fresh from her henhouse, no doubt laid within the past 24 hours.
Recipe: Bengali egg curry with clingy caramelized onion sauce
Jewish Journal
April 11, 2016
In mid-April, the people of Bengal — a region straddling Bangladesh and parts of India, including my hometown in West Bengal — celebrate the Bengali New Year.
Elizabeth Belkind’s Nutella babka with hazelnut brittle
Jewish Journal
March 31, 2016
Note: At Cake Monkey Bakery, pastry chef and co-owner Elizabeth Belkind makes house-made “Nutella” by combining dark chocolate ganache, pastry cream and pulverized hazelnut brittle.
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