Displaying 1 - 10 of 19
Savory Apple-Kasha Stuffing (Gluten-Free)
Use buckwheat for a delicious twist on traditional stuffing!
Sally Rosenkranz's Honey Cake
Sally Rosenkranz, who was from Radom, Poland, lost her mother in the Holocaust. She learned to cook and bake from her aunt, refining recipes over the years. Now, her daughter shares this crowd-pleasing honey cake.
Israeli Fish Kebabs with Yellow Tahini Yogurt Sauce
Packed with fresh herbs, these fish kebabs are bursting with flavor.
Vegan Mediterranean Grilled Tofu
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine.
Orange and Fennel Salad
Combining fruits and vegetables in salads is very Israeli. Oranges, in particular, are identified with Israel and this recipe pairs them with fennel for an unusual flavor combo.
Eggplant Baladi
Eggplant is so popular year-round in Israel that it shows up in every restaurant, cookbook, and home kitchen in seemingly endless recipes.
On the Other Hand: Ten Minutes of Torah - Vayeilech: The Sacred Art of Letting Go
Parashat Vayeilech is read between Rosh Hashanah and Yom Kippur, a time of transition for all of us. We've brought in the new year with hopes, prayers, and the shofar, and we look toward Yom Kippur, where we are tasked with letting go of the last year and moving forward.
Audio file