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These round objects are applesauce donut holes with caramel glaze and yes, you need to make them! They have a drippy and crunchy exterior with a tender and fluffy interior. Be still my heart!

One very big, red and yellow bus, emblazoned with the words “Let’s Be Better Humans,” is parked outside of Arizona Jews for Justice’s (AJJ) Phoenix office, and it might be just the thing to help the organization get to the next level of its humanitarian work.

So many moments in the eight-month-old war between Russia and Ukraine have gone viral that it has been dubbed “the TikTok war” by The New Yorker and other publications. Thus, it’s likely that social media-obsessed teenagers everywhere have seen at least a few dramatic images on TikTok, Insta…

When people deny themselves food for an extended period of time they’re usually ravenously hungry and find themselves thinking about consuming huge amounts of food. But it’s not a good idea to pack it in too quickly. It’s too hard on your digestive system.

Fasting on Yom Kippur is not easy, nor is it for everyone — some people cannot fast because they are pregnant, breastfeeding or have a medical condition. Some simply do not function well while abstaining from water and food for a 25-hour period.

Every year, Rosh Hashanah comes around and it’s time to dig out all the apple and honey recipes to fill the new year with everything sweet. There are various beliefs as to where the apples and honey traditions originated, but for now, let’s just embrace them with this roundup of delicious ap…

Falling seven weeks after Passover, the most observed of all Jewish holidays, Shavuot is the most overlooked holiday on the Jewish calendar.

I dream of basking in the sun on a tropical beach in Latin America during the winter. But while this wish will materialize in the future, I am content to bring the tropics to my table this Purim. Craving for vegan hamantaschen with pineapple and mango filling, my search for recipes on the in…

When Jordan Urnovitz won the fourth annual Top Home Chef cooking competition held by “The Arizona Republic” newspaper in 2016, he had no idea that that experience would lead to an appearance on “Guy’s Grocery Games” hosted by Guy Fieri on Food Network.

Many of us love eating potato latkes during Chanukah to celebrate the miracle of the oil. But did you know there is another special holiday ingredient, which often goes overlooked? You aren’t alone if you didn’t know that cheese, and more specifically fried cheese, is a symbol of Chanukah.

Lox in a box, along with a bagel, some cream cheese and a few other treats were delivered to about 100 people on Sunday, Sept. 12. And along with the food, the Bureau of Jewish Education of Greater Phoenix served up some knowledge — all par for the course for the women behind the organization.

While we’re going through the Days of Awe, here are some delicious recipes to enjoy. They include ingredients with significant meaning this time of year. Happily, they’re also easy to prepare for smaller gatherings, since it looks as if our tables might still be on the small side this year.

Rosh Hashanah is one of my favorite Jewish holidays. There is such a beautiful renewal of spirit at this time of year. And I love that after a hot, quiet summer, where there’s been so little interaction with friends and family, we can all come together to celebrate a new year.

If there is one food that is almost always associated with celebrating Rosh Hashanah, it is the apple. Apples and honey represent sweetness for the coming year, and they’re in several traditional holiday desserts.

Before the High Holidays last year, I reached out to community members for their favorite recipes to include in my Community Eats collection. I wasn’t surprised that kugel, an Ashkenazi Jewish baked pudding or casserole, was one of the most popular types of food submitted. While most of the …

Tucked between a dance school and a 60’s retro lounge on a quiet street in Tucson, sits a small Middle Eastern and African foods store. But Al Basha Grocery isn’t just a place to get kosher meats and hard-to-find ingredients.

I love discovering culinary products that are both delicious and have high quality ingredients. Not only does Laura’s Gourmet Granola check both those boxes, but the products are certified kosher and made by a local Jewish mom, which makes them even more of a new-found favorite of mine.

I didn’t really know how good fresh vegetables could taste except when I experienced fresh romaine lettuce at my bubbe’s seder. I grew up in a home that was much more oriented towards canned vegetables, but fresh ones are a key ingredient in my cooking and my lifestyle now — not only at Pass…

When I was growing up, I never loved the dessert options during Passover. Between the canned macaroons and boxed cake mixes that used potato starch, the options really weren’t very impressive. Nothing ever tasted quite as good as desserts during the rest of the year.

There is nothing that says spring more than fresh asparagus, and when it’s used for this delicious asparagus matzah brei recipe, all is well with my world.

 While vaccines are becoming more widespread, the Centers for Disease Control and Prevention still advise against gathering in crowded spaces, such as dining rooms filled to capacity with family and friends, so we are facing our second Passover on Zoom.

The Jewish holidays are ripe with tradition and Passover is no different. Families have long-standing rituals that have been passed down through generations, evoking memories of seder tables, searching for the afikomen, reciting four questions and a delicious meal.

Aaron Morrill created a special Passover Haggadah last year once it became clear there would be no normal, in-person celebration. He thought of it as a fun opportunity — something special for a difficult time. And he intended to use it only once. But at the end of this month, he and his fami…

Every Purim growing up, my grandma, mom, sister and I would spend time together baking loads of hamantaschen for everyone to enjoy. I can still picture all of us together — laughing, enjoying each other’s company and baking for hours.

Celebrating Tu B’Shevat — the new year for trees — with dishes made up of the seven species of Israel is a wonderful way to enjoy the holiday. During this special time of year we can taste nature’s delicious bounty of first fruits and nuts. While we get outside and plant trees, we can pack a…

I have so many memories of standing around the kitchen frying up latkes as a kid with my mom and grandma. The smell of latkes filled our house for days, and while she never glanced at the recipe card, my grandma’s latkes were consistently delicious every year. 

Nothing brings community together quite like food. With the probability of family and friends being apart this High Holiday season, I wanted to create something that would bring us together in the spirit of the holidays.

I set out to make ground turkey kofteh kebabs: These are the well-seasoned, oblong, sausage-shaped bites that are pressed onto a skewer and grilled.

In mid-March, as the COVID-19 pandemic swept through American cities striking terror, I was alarmed that a friend walked to restaurants every night to pick up dinner. I was shocked to learn her face-to-face food encounters were motivated, not by convenience, but by fear of cooking.

After a lifetime love affair with butter, cheese and milk, I’ve suddenly become lactose intolerant. My doctor suggested I stop eating dairy products cold turkey, and with regret, I complied.

It’s a bit funny to review a cookbook, isn’t it? It is, in the truest sense, a matter of taste. And in cooking for oneself, the little idiosyncrasies of individual taste may conflict with someone else’s; as a matter of course, I tend to double the amount of garlic any recipe calls for.

One Sukkot, my husband and I visited his boyhood neighborhood in Queens, New York. When David grew up in Forest Hills during the 1950s and 1960s, he lived in an Ashkenazi world among Jews from Eastern and Central Europe.

It’s a bit funny to review a cookbook, isn’t it? It is, in the truest sense, a matter of taste. And in cooking for oneself, the little idiosyncrasies of individual taste may conflict with someone else’s; as a matter of course, I tend to double the amount of garlic any recipe calls for.

Rosh Hashanah falls late on the calendar this year, at the end of the back-to-school month and at the beginning of the first signs of fall. No matter; somehow, there are always those last-minute guests and added recipes that cause a flurry of activity in Jewish households right down to the w…

Dinner is generally the meal most associated with the High Holidays — a festive and bountiful board laden with the autumn harvest, a roast chicken, salmon, lamb or braised brisket, and a rich and decadent dessert, all liberally laced with honey.

When I was growing up, vegetarians were misunderstood souls who‘d strayed far from American hamburger culture. At holidays, they were consigned to peanut butter sandwiches while everyone else ate brisket. Vegetarians were tolerated, never catered to.

There is something about the  simplicity of apple slices surrounding a little pot of honey that kindles the hope for a sweet New Year among Jews around the world.

I recently subscribed to the “Nutrition Action Healthletter,” published by the nonprofit Center for Science in the Public Interest. It’s the world’s largest-circulation healthy eating newsletter, bringing the latest nutrition news to more than half a million readers.

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