Shavuot | The Jewish Week | Food & Wine

Shavuot

recipe
Fried Milk Custards
12/20/2016
recipe
Dorie Greenspan’s Goat Cheese and Chive Cookies

Fresh goat cheese manages to be both mild and distinctive. It’s a team player. In creating these cookies, I took advantage of the cheese’s affinity for herbs and spices — there’s sea salt, cracked...

12/5/2016
article
Chocolate Revives: Hurricane And The Holocaust

For the Rockaway Beach-headquartered Madelaine Chocolate Company, gratitude for recovery is embedded in each piece of chocolate that flows off the conveyor belts.


in  Shavuot
11/22/2016
article
On Shavuot, Who (Or What) Will Get The First Fruits?

Los Angeles — As we approach Shavuot, there’s a battle going on in our garden over who — or what — will get our first fruits.


in  Shavuot
6/9/2016
recipe

Ahead of the dairy-oriented Shavuot holiday, we present the following excerpt from “My Fat Dad,” in addition to a recipe for gluten-free cheese blintzes.

5/31/2016
article
The Cheesecake Roundup: Tips & Tricks for the Perfect Pie

On Shavuot we celebrate the giving of the Torah, but it wouldn’t really be a proper Jewish holiday unless there was some food component too. Shavuot is when we consume all sorts of dairy dishes....

5/26/2016
recipe
The Remix: Beet Ricotta Ravioli

When Shauvot rolls around it’s always cheesecake, cheesecake, cheesecake!  But man cannot live on cheesecake alone—or can he? That’s where these beet ricotta ravioli come into play. (And they are...

5/25/2016
recipe
Comfort Food From Brazil

If you can’t go there, get a taste in your own kitchen by baking the national cheese bread.

2/3/2016
recipe
Roasted Tomatillo & Poblano Shakshuka

Oren calls this dish of poached eggs in a spicy tomato sauce the BEST BRUNCH DISH ON EARTH, and I can’t argue with her. I love her use of tomatillos instead of tomatoes, perfect for sopping up...

1/27/2016