Welcome to the Friday Social Media BliNtz-- it's like a media blitz, but tastier.
Here, on a virtual silver platter, are some current event noshes you might enjoy.
Food is never simply food on a Jewish table. Rather, it’s symbolic and carries meaning that goes beyond the sum of its parts.
There’s a spot in the morning Shacharis service that reminds us that honey can’t be added to any offering.
I have an affinity for baked goods, both savory and sweet, that runs deep.
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.
For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.
Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.
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
The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.
Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.
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Jewish Women's Archive. "Recipe." (Viewed on December 21, 2013) <http://jwa.org/blog/recipe>.