More than a cookbook, “Eat Jewish” is Melinda Strauss’ celebration of Jewish identity, family tradition, and the power of food to bring people together.
Crispy, salty, and dangerously snackable, this roasted broccoli is the recipe that turned veggie skeptics into broccoli thieves sneaking bites straight off the baking sheet.
Every item on the Seder plate is a chance to see ourselves more clearly, encouraging us not just to remember history, but to reflect on our experiences.
Once dismissed as old-fashioned or bland, Ashkenazi food is being reimagined in restaurants and home kitchens as a cuisine rooted in memory, technique, and cultural pride.
Carob is an iconic Israeli fruit eaten on Tu Bishvat. The tree is native to the land, tall and shady, a welcome sight to hot, thirsty hikers on a trail.
