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Beet Hummus
A few years ago I was served beet hummus at an upscale restaurant in Tel Aviv. The following is my interpretation of this delicious dish and a great way to introduce children to beets.
Beet Horseradish
This recipe calls for adding fresh beets to the horseradish for color and flavor, but you can make both white and red horseradish - just set some aside before you add beets to the whole batch.
Mom's Honey Cake with Apple Confit
Honey cake is traditionally eaten for Rosh HaShanah, the Jewish New Year—the honey’s sweetness symbolizes our wishes for a sweet year. This is my mother's recipe, which she makes in Israel, freezes, and sends to me in the mail.
Dulce de Manzana (Apple Preserves)
Turkish Sephardic Jews serve this sweet apple preserve as they wish their family and friends a sweet new year.
How to Make the Perfect Rosh HaShanah Cheese Board
Here’s how to go about creating your own Rosh HaShanah cheese board, whether to serve as a holiday appetizer or a lunchtime indulgence during the Yamim Noraim.
Homemade Israeli Bamba
At summer camp, one of our favorite Israeli snacks is Bamba, which we especially enjoy on Yom Ha'atzmaut, Israel Independence Day. You can make a delicious version of this poppable, Israeli snack right in your home.
Camp Recipes: Shabbat Potatoes
These soft, seasoned potatoes are a Shabbat favorite at Reform Jewish summer camp. Pair them with a protein and a green veggie for a complete and delicious meal.
Camp Recipes: Israeli Chocolate Balls
These creamy, crunchy chocolate balls are easy to make and fun to eat. Coat them in coconut, sprinkles, or both!
Camp Recipes: Cherry Tomato Jam
This is one of the many tasty recipes taught to campers at URJ Eisner Camp over the summer. Tomato jam is delicious on a grilled cheese sandwich, as a hot dog or hamburger condiment, or with eggs.