Dates, one of the seven species traditionally eaten on Tu B’Shvat, are represented in Deuteronomy (8:7-8) by their honey, called devash in Hebrew. Authentic biblical honey is as dark and thick as molasses, but it has its own rich flavor and isn’t quite as sweet as regular honey. You can buy it already prepared as…
The almond tree is blooming And the golden sun is shining. Birds atop each roof Bless the arrival of the festival. Tu B’Shvat has arrived The festival of trees. —Levin Kipnis Long before anybody had heard of National Arbor Day, Jews had Tu B’Shvat, the New Year for Trees. The holiday is but one of…
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference. On a chilly December morning, dozens of people gathered around bowls of dough, ready to bake. What brought us there was the at the Isabella Freedman Jewish Retreat Center in Connecticut, and more specifically, a workshop entitled “Yeast of Eden: Baking…
If I ask you think about chickpeas, what’s the first dish that pops into your mind? I bet it’s either hummus or falafel. Am I right? Well, when I think about chickpeas, what I imagine — and immediately crave — is my warming, spicy, savory, coconut-milk-based stew. Related I don’t always make it exactly the…
wants you and your family to follow a simple, delicious plant-based diet that consists of whole foods. “I’m starting the revolution and I want you to join me and start a revolution where you live,” Nadel told workshop attendees at the Hazon Food Conference at the Isabella Freedman Jewish Retreat Center in late December. “I’m…
Dahlia Abraham-Klein, the author of showed us how to make her gorgeous rose-shaped challah for the month of Adar at the Forward’s Eat, Drink + Think event last December. Rose-Shaped Challah With Raisins and Rosewater Makes 8-10 challahs 4 tablespoons active dry yeast 4½ cups warm water ¾ cup organic sugar plus 2 tablespoons organic…
For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding , a commercial bakery and social enterprise that she jokingly refers to as the “United Nations of bread.” Related Traditional Onion Bialy Recipe You can…
When we talked to Hot Bread Kitchen’s Jessamyn Waldman Rodriguez about her new cookbook, she gave us a tip about this recipe. In step 6, she recommends dipping the flattened dough disks into a bowl of cornmeal before placing them on the baking sheets. This will result in extra crunch along the bottom and sides…
Allen Katz, co-founder of New York Distilling Company. Not long into my interview with Allen Katz, co-founder (with Tom Potter) of , I decided I wanted to meet his parents. More specifically, I wanted to go back in time and be invited over to Katz’s childhood Baltimore home for Friday night dinner, to meet his…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “NOPI: The Cookbook” (Ten Speed Press) by Yotam Ottolenghi and Ramael Scully. Related “NOPI” Pistachio…
This restaurant-quality main dish from Ottolenghi’s new cookbook, ‘NOPI’ is well worth the effort. Related “NOPI” Sumac Martini Serves 6 6 halibut fillets, skinless and boneless (1 pound 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves, and roots left on and sliced in half lengthwise (or 8 round…
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