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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.

Meatloaf is often-maligned: It has a reputation as a bland way to stretch a pound of ground meat to feed an entire family. But the meatloaf of our childhoods need not be the meatloaf of today.

We had a mini-reunion of my husband’s college roommates a few weeks back — it was great fun to reconnect and, of course, none of us has changed a bit.

Several years ago, my granddaughter gave me a picture frame for Mother’s Day. She’d decorated it with sequins, pompoms and stars.

I’m having a love affair with grapefruits. This time of year, when so much produce is in hibernation, citrus fruits are at their peak. My current obsession honors this juicy orb, long marginalized as a diet food for women to eat daintily for breakfast with a serrated spoon. No longer.

On a recent foray to the fishmonger, some ahi tuna called my name. The bright red steaks were screaming with freshness, and I simply had to have them for dinner.

On a recent trip to Argentina, I had the good fortune to visit Mishiguene. The restaurant’s philosophy is based on the fact that Jews have established roots all over the world and had to adapt ancestral recipes to locally available ingredients. The menu of Mishiguene reflects that tradition,…

If you’re hosting a Super Bowl party this weekend, be prepared to have a lot of beer left over as guests bring six-pack after six-pack. Unless you have a prodigious liver, chances are you will never drink all that leftover beer.

The Super Bowl is just more than a week away on Feb. 3. If your house is like mine, Super Bowl parties are a place where great quantities of food are consumed.

“Are you recording?”

I was invited to a Chanukah luncheon in early December. The hostess prefaced the invite with, “We are serving latkes, bagels, lox, deli, bread, sandwiches. A total carb fest, nothing healthy.”

Clementines, those darling little oranges, have become wildly popular in recent years — and with good reason.

I recently hosted a casual weeknight dinner for six neighbors who wanted to discuss the political climate and how to change it. Overnight, it mushroomed into a dinner for 20, which was good news in terms of the level of engagement we were generating, but challenging news for the cook.

October is the shoulder season — the High Holidays are over and Thanksgiving is right around the corner. This is when you want easy snacks, quick lunches and no-fuss appetizers for unexpected guests. You want them to be delicious and filling, but you also want them come together quickly with…

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