Katherine Romanow is a graduate student in Montreal who is lucky
enough to have been able to convince people to let her study two things
that she is truly passionate about, namely food and Judaism. When she is
not reading or writing about Judaism, food and women, she can usually
be found cooking or baking up a storm in the kitchen and then sitting
down to share this food with family and friends. Katherine is
continually inspired by the voices of the Jewish women she encounters in
the cookbooks she reads as well as those in her everyday life, and
strives to bring these voices along with feminism into the kitchen with
her.
It may seem a little contradictory to celebrate the New Year for trees in North America during the winter, and yet it offers a reminder of the renewal that will soon come with spring (although it m
It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all thin
Due to the proliferation of food blogs and cooking websites with thousands of recipes at our fingertips, some folks question the need for cookbooks at all. I am not one of them.
As far as underrated vegetables go, cabbage is near the top of the list. People generally don't rhapsodize over cabbage like they do for fresh sweet corn or a juicy red tomato.
Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year
