Homemade Challah
Stuffed Peppers with Rice
Stuffed vegetables are hugely popular in Israel and this is a dish you can find at workingman restaurants and Shabbat tables across the country. On Fridays we can smell it cooking throughout our building. I prefer small peppers for stuffing as opposed to the large ones.
Pretzel Rolls
Crusty and chewy with big crystals of salt – these rolls are always a special treat!
Israeli Green Salad with Strawberries
Ramat Hasharon, where I live, was once famous for its strawberry fields.
Barbecued Pizza
Make Shabbat dinner a family activity with this recipe — after adults do the grilling, let kids do the decorating. Combine fresh mozzarella with summer fresh tomatoes and herbs on a pizza crust that's cooked on the grill.
An Ode to the Tastes of Home
One smell always takes me home: Montreal smoked meat. Smoky, salty, peppered, and spicy, the marbled charcuterie draws me in like nothing else.
Learning From Adam and Eve About Love and Relationships
Read our interview with Bruce Feiler bestselling author, who will discuss his latest book, The First Love Story: Adam, Eve, and Us, at the URJ Biennial.
Unsolved Mysteries of Samson and Delilah: A Poem for Parashat Naso
Author Erika Dreifus shares an original poem for this week's Torah portion, parashat Naso.
Kits for Kids: A Tikkun Olam Project for the Whole Synagogue
Kits for Kids provides local children with a little something they can call their own and a starter kit to help them through a difficult period of transition.
6 Things You Didn't Know About the Six-Day War
In telling the story of the Six-Day War, there are anomalies that have faded into the recesses of memory. They're worth reviving to deepen our understanding of an event that changed Jewish history.