These beet pancakes are also great for using up a variety of other root vegetables. Using a food processor will make quick work of the shredding aspect of the preparation. With a nice browned … more

Part bread, part cake, and totally delicious: babka is among the most iconic Jewish sweets  and a common fixture at the dessert table of religious celebrations. Culinary historians credit Polish … more

Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1-1/2 to 2-1/2 hours of rising. And there is … more

Believe it or not, summer has arrived, and with it, the staples of the season. This year will be one to remember — if not for the excitement and many activities, at least for quality time … more

I heard him speak years ago, and I was taken by his easy smile, tales of his lively family, love of Israeli cuisine, and how he wove those three pieces together into a fascinating presentation. When … more

When I was growing up, I knew brisket as an island of meat in a sea of sweet brownish-red sauce with carrot-plank buoys. Every holiday, this was plunked in the center of the table alongside a loaf of … more

American Jewish food is most typically defined as pastrami sandwiches, chocolate babka, or bagels and lox. But I am here to argue that the greatest American Jewish food may actually be the humble hot … more

Remember when one-ingredient banana ice cream broke the internet? If not, let me refresh your memory. A while back a “recipe” (if you can call anything with one ingredient a recipe) … more

It was a standing-room only event last year, an amazing turnout. Young and old, locals and tourists, poured into the venue as part of my travels “back home” to the Shetlands. They came to … more

Don’t you dare call them Jewish sticky buns. This rolled pastry laced with sugar, raisins, and ground nuts — named schnecken for its spiral shape (schnecken is German for … more