An Abundance of Blessings
We hope you enjoy the creative way we cooked the simanim and that you try these little amuse-bouches at your seder.
We hope you enjoy the creative way we cooked the simanim and that you try these little amuse-bouches at your seder.
It’s around 8 a.m. on a Wednesday and 72-year-old Jacob Evron, head baker at Continental Kosher Bakery in Valley Village, is finishing his shift
The book is so inventive and inviting that it has a shelf life that will extend far beyond our present circumstances.
Cohen said that the Sephardic Jews who immigrated to Latin America tended to adapt quickly because most knew Judeo-Spanish, similar to Spanish and Portuguese
Featuring the expertise of noted chefs, cookbook authors, scholars and restaurateurs, it’s a comprehensive guide to the Ashkenazi cuisine.
The Greeks and Turks argue over who can lay claim to the origins of baklava.
Pargiyot are boneless, skinless chicken thighs
“This festival is by and for people who love Jewish food.”