Holidays | The Jewish Week | Food & Wine

Holidays

article
Eat Your Feelings

If like many Jews you've added Valentine's Day to your holiday calendar, we present a Valentine's Day Foodie Gift Guide, replete with treats for the special someone in your life. We...

2/9/2017
recipe
Sage Kitchen’s Spiced Israeli Couscous

We love this recipe all year round but it’s never more appropriate than on Tu B’Shvat. The mix of dried fruits and nuts gives a great texture to the couscous but more importantly fulfills a...

2/8/2017
recipe
Sage Kitchen’s Apricot-Fig Jam

This is an easy-to-make recipe that goes a long way: use it to marinate a whole chicken, spread it on a cracker and pair with cheese or just eat it out the jar with a spoon! We use this jam on our...

2/8/2017
recipe
Date-Fig Bars

This recipe is adapted from the King Arthur Flour Cookie Companion's recipe for Bakery Date Squares. The original called for only dates and had a variant filling recipe using figs and orange juice...

2/8/2017
recipe
Tuscan Biscotti

On Tu B'Shvat

2/8/2017
recipe
Mustacchioni - Miniature Chocolate Almond Tortes

I adapted the following recipe, which has its roots in the port town of Trieste, Italy, from Claudia Roden's Book of Jewish Food. Many Jewish ships traded between Trieste and Livorno, opening...

2/8/2017
recipe
Chicken Fesenjan with Walnuts and Pomegranate Syrup

This very famous Persian dish is considered a festive dish served for important occasions. Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce....

2/8/2017