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Rosh Hashanah Starter Menu

Green bean and beet salad (Tori Avey) Ingredients 1 lb young green beans trimmed 1 1/2 tbsp extra virgin olive oil Salt and freshly ground black pepper 1/4 cup pistachios 2 tbsp fresh chopped dill 1 lb roasted peeled beets about 1 1/2 lbs. fresh beets before roasting, cut into bite-sized wedges 1 tbsp date honey syrup Instructions In a mixing bowl, toss the green beans with the olive oil, salt and pepper to taste. Heat a nonstick skillet over medium high heat. Pour the olive oil-coated seasoned green beans into the skillet and sauté for 6-8 minutes, or until just tender. If the green beans are browning faster than they're cooking, cover the skillet and reduce heat to medium, then let them cook until they become tender. Remove from heat and let the...

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How Bagels Became One of the Most Famous Jewish Foods

📷 @haley.truong via @unsplash If you’ve been following us, you know -- our love affair with the bagel (beigel) runs deep. So it had us wondering, where did bagels come from and how did they come to be one of the most famous Jewish foods?The first written records of the bagel date to the year 1610. They showed up then in the community regulations of the Polish city of Krakow, which dictated that bagels were to be given as a gift to women after childbirth.Back in medieval Poland, their round shape led to the belief that bagels had magical powers. Like the round loaves of challah we eat at Rosh Hashanah to symbolize a full and complete year to come, the round shape of...

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Covid and the Importance of Rituals

​Covid-19 has reminded us that we simply cannot control what happens in life - and for a control freak like me that’s really hard. What we can control, however, is how we deal with the chaos around us.

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Our Favorite (Non)Traditional Latkes

Zucchini Latkes with Mint & Meyer Lemon LabnehBy Lauren Braun CostelloMakes 4-6 servings.Latkes are fried potato pancakes traditionally made to celebrate Chanukah, the Jewish festival of lights. But the frying is the symbolic part of the recipe, not the potato. This latke is made with grated zucchini and mint, which makes for a lighter pancake so good that even the kids won’t know they are eating their greens! Paired with a labneh (strained yogurt) spiked with Meyer lemon juice and zest, the flavor is vibrant and bright. You can serve this pretty pancake any time of year for an elegant appetizer or side dish.Equipment: cutting board; chef’s knife; box grater or food processor with a shredder disc; measuring spoons; dry measuring...

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