(The Nosher via JTA) -- As a personal chef, I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up...
Considering all the meals we have to cook for Rosh Hashanah, the pre-fast Yom Kippur dinner, a Break-the-Fast meal, and Sukkot, preparing for the holidays is no easy task. It’s a jumble of feasts...
Demand for etrogs grown outside Israel is especially high in this sabbatical year.
Give the traditional dish a streetwise spin with shwarma in your sukkah.
Want those ooohs and aaahs? Make this autumnal plum tart.
Moroccan Jews turned harira, a Ramadan lamb-and-lemon stew, into a post-fast staple.
At break-fast, turn the necessity of making food ahead into a virtue with cold salads.
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