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Food

Eating Jewish: Coconut Matzah Brei

I’m going to let you in on a little secret of mine: I actually like those tinned coconut macaroons that come out for Passover each year.

Eating Jewish: Fava bean soup (Bessara)

I pride myself on constantly using and experimenting with a variety of ingredients when I cook. However, fava beans were one of those things that hadn’t made it into my culinary repertoire.

Eating Jewish: Not your bubbe’s compote

You're probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal.

Eating Jewish: Quajado for Passover

Passover cooking is certainly defined by the dietary restriction of abstaining from chametz, or leavened grain.

Eating Jewish: Espinacas con Garbanzos (Spinach and Chickpeas)

Hamantaschen are the signature food of Purim, and I definitely look forward to this time of year knowing that I’ll get to eat my fill of those delicious cookies.

Celebrity Cook-Off's Taylor Dayne wins hearts with matzah ball soup

I happen to think “Leslie Wunderman” would’ve been a fine stage name, conjuring up images of a sort of Jewish Wonderwoman, but I guess ‘90s pop star Taylor Dayne didn’t agree.

Eating Jewish: Bialys

I have an affinity for baked goods, both savory and sweet, that runs deep.

The Hadassah Everyday Cookbook: A great addition to your cookbook collection

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.

Eating Jewish: Savory cabbage strudel

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.

Eating Jewish: Breaking fast with Iraqi almond milk

For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.

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Jewish Women's Archive. "Food." (Viewed on September 20, 2014) <http://jwa.org/blog/food>.

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