Recipes

Each Jewish holiday has its own special type of challah to distinguish it from traditional challot that are prepared for Shabbat.

The Book of Esther involves parties. A lot of parties.

The dates in Israel are dried naturally by the sun while they are still on the tree, without the use of any industrial processes or chemical preservatives.

This year, instead of throwing away the peels after we eat the fruit, I decided to make candied peels, which can be used to adorn cakes, or be eaten alone as a snack.

In honor of this holiday, on which it’s traditional to eat dried fruit, I decided to invite pastry chef Shlomi Svirski from Kfar Saba to join me for a session in my home.

This week I have provided you, my readers, with a number of recipes using different colors, cooking methods and textures.

My latest quest has been to learn how to make sourdough bread, and now I always keep a bit of sourdough starter in my pantry.

The series premiere will be broadcast via Zoom on November 30 at 12:00 EST, and is also accessible through the consulate's Facebook page.

These days, you can buy jars of harissa in the grocery store in Israel, but it’s not quite the same thing as making it fresh at home.

I dedicate my column this week to the traditional foods eaten by the Ethiopian Jewish community to celebrate Sigd, as well other dishes that are eaten on a daily basis.