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Flourless Chocolate Cake

How to Pull Off Passover

by Justine Orlovsky-Schnitzler

A first-time Seder host shares her journey to prep for Passover, and a recipe for flourless chocolate cake with ganache.

Topics: Recipes, Passover
Justine's Babka

Baking Babka, Taking in Tragedy

by Justine Orlovsky-Schnitzler

My pocket buzzes again. “Did you not see the news?” I feel my entire body tense, my fingers shaking as I struggle to open Twitter. In a moment, I am inundated—11 dead, maybe more.

When I wake up, I decide to make a babka.

Sweet Pumpkin Coils

Recipe: Sweet Pumpkin Coils for Fall

by Paola Gavin

Exclusively for JWA, Paola Gavin shares the perfect autumn recipe for sweet pumpkin coils from her cookbook, Hazana: Jewish Vegetarian Cooking.

Fritter Final Plating Photo

Espresso Ricotta Fritters for Shavuot

by Lisa Yelsey

In this recipe, I’ve mixed espresso into a dairy Ricotta Fritter recipe to blend the caffeine sometimes needed for the all-night studying with the traditional Shavuot practice of eating a lot of dairy.

Topics: Recipes, Shavuot
Grandma Goldberg's Honey Cake

In Search of a Remembered Treat

by Marilynn Brass

My sister, Sheila, and I had been searching for the recipe for the Honey Cake our mother, Dorothy, baked for us. Always the star of our Jewish holiday celebrations, the handwritten recipe had been lost, and no matter how many times we tried to substitute and translate other recipes for the Honey Cake, most of them fell short.

The Brass Sisters (Cropped)

Recipes for Life

by Rachel King

Chatting with Marilynn and Sheila, it struck me how often the word “nurture” and “nourish” came up in our conversation. The Brass Sisters certainly recognize the importance of nurturing others, through food, compassion, and acquired wisdom. I myself felt nourished—by the delicious cake they served me and by their warm, funny stories.

Final Plating Photo For Kuku

Vegetarian Kuku for Passover

by Lisa Yelsey

I offer a nutritious, delicious dinner recipe to stave off the Passover madness. It is easily made parve, so you can have it with your meat or dairy meals. It works great for large or small seder gatherings, and with vegetarians and meat-eaters alike. Kuku is an Iranian/Persian egg dish that I would describe as frittata-like.

Topics: Recipes, Passover
Chocolate Tahini Hamentaschen (Final Photo)

Hamentaschen with Strawberry Balsalmic and Chocolate Tahini Fillings

by Lisa Yelsey

Celebrating Purim involves listening to the reading of the scroll of Esther and donating to charity. It also, crucially, involves eating hamentaschen. These recipes, inspired by my favorite fillings as a child, are a combination of sweet and savory, cutting the often overly-sweet jam and chocolate fillings with a little bit more depth of flavor.

Topics: Recipes, Purim
Sour Cream Coffee Cake with Chocolate and Jam (plated).

Hanukkah Sour Cream Coffee Cake

by Lisa Yelsey

In honor of a vital, but less well-known, woman taking charge, I’ll be teaching you how to make a dairy dessert. Specifically, a warm and delicious coffee cake to share with your friends and family.

Topics: Recipes, Hanukkah
Final Stuffed Pepper Photo

Sukkot Stuffed Peppers

by Lisa Yelsey

Stuffed foods are traditional for Sukkot, and represent a time of plenty. This immediately made me want to tackle a stuffed pepper situation. Stuffed peppers are great because it allows you to basically put together all your favorite vegetables in unusually fancy packaging.

Topics: Recipes, Sukkot
Plated Spaghetti Squash

Rosh Hashanah Spaghetti Squash

by Lisa Yelsey

It’s been a tough year, and 5777 perhaps didn’t bring with it all the promise and renewal we thought it would. I hope that, in this new year, we all have opportunities for positive change and growth. May we also have the strength and opportunity to create change in the world at large.

Final Sabich Salad Plating Photo (dressed)

Sabich-Style Summer Salad

by Lisa Yelsey

I am not that into hot weather but love taking the summer as a time to hike without having to worry about ice, leave the house without having to strategically layer, and wear Tevas.

Summer is a great time to eat a lot of light, cooler meals. Here is a recipe that incorporates roasted vegetables and a tahini-based dressing.

Topics: Recipes
Vegetarian Matzoh Ball Soup Final

Vegetarian Matzoh Ball Soup

by Lisa Yelsey

I have been a vegetarian for about seven years now, and one of the only foods I regret giving up is good matzoh ball soup. My mom has made it for holidays my whole life, and I miss it. Nothing’s better than eating matzoh ball soup, loaded with chicken and vegetables, and sitting with your family during the holidays.

Topics: Recipes, Passover

Nigella Lawson

Nigella Lawson’s numerous cookbooks and cooking shows have earned her the (often fraught) title of domestic goddess.
Browned Butter Chocolate Chip Challah Roles, Plated photo

Brown Butter Chocolate Chip Challah Rolls

by Lisa Yelsey

Recently, instead of lying on the floor feeling impending doom, I’ve been trying to do positive things, one of which is baking challah. Here’s a recipe that has cheered me up, and I hope will cheer you, too––or at least give you something to do while you watch the horrible/amazing new CW drama Riverdale and wonder when Betty and Veronica will get together.

Topics: Recipes
Main Image: Sufganiyot Powdered Donuts

Sufganiyot (Jelly-Filled Donuts)

by Lisa Yelsey

Many American Jews are surprised to discover that donuts—specifically, jelly donuts—are a traditional Hanukkah food. Eating donuts at Hanukkah dates back several centuries in Europe, and is associated with the holiday for the same reason latkes are—foods fried in oil are symbolic of the Hanukkah miracle of a small amount of oil lasting for eight days. Jelly donuts, or sufganiyot, as they’re called in Hebrew, are known today as an Israeli treat (the Labor Federation in then-Palestine declared them the “official” food of Hanukkah in the 1920s), and Americans have happily adopted the custom. Below, JWA food writer Lisa Yelsey shares her own recipe for sufganiyot:

Topics: Recipes
Main Plating: Sweet and Savory Pull-Apart Challah

Sweet and Savory Challah Rolls

by Lisa Yelsey

Happy Thanksgiving! I hope that you are able to enjoy the holiday, but if Thanksgiving is a stressful holiday for you, I hope you are at least able to enjoy some good food. In pursuit of that goal––I present Sweet and Savory Challah Pull-Apart Rolls!

Topics: Recipes
Peanut Butter Oatmeal Cookies

Great-Grandma’s Peanut Butter Oatmeal Cookies

by Genna Bromley

In the spirit of Tikun Olam, here is simple recipe my great-grandma used to make the world a better place, one delicious morsel at a time.

Topics: Recipes

Jewish Diversity and Innovation: The View from the Kitchen

Discover how recipes can tell stories about Jewish history and its ever-changing rich cultural diversity.

Lena Horne in the kitchen, cropped

This Shavuot, I’m Ditching the Cheesy Recipes

by Tara Metal

I feel a certain amount of discomfort in posting on JWA’s blog the glowing, cheerful recipes so common this time of year. As a Jewish organization that focuses on women’s history and feminism, what does it mean to fill our blog with recipes for baked goods and brisket? Though we boast an increasingly robust number of male readers, JWA reaches mainly women. Do I want to bombard them with tips for cooking for a large family during the holidays? No, not really.

Topics: Recipes, Shavuot
Latke Waffles

Latke Waffles

by Tara Metal

Looking forward to Hanukkah, I asked Deb Perelman for a tasty recipe to share with our readers. She instantly suggested Latke Waffles, and who can blame her?

Topics: Recipes

Alice Babette Toklas moves in permanently with Gertrude Stein.

September 9, 1910
Alice Babette Toklas heard distinct chiming when she met Gertrude Stein.

Linda Eastman marries Paul McCartney.

March 12, 1969

Photographer and animal rights activist Linda Eastman marries Paul McCartney.

Louise Azose

Born into a rabbinic Sephardic family in Bursa, Turkey, Louise Maimon followed her parents and siblings to Seattle in 1927 after her father was called to serve as a rabbi for Sehpardic Bikur Holim congregation. Married in 1929 to Jack Azose, they raised four sons and one daughter. Long active in Seattle’s Sephardic community, Louise was a living treasure of the traditions, history, recipes, faith, and folksongs of the Sephardic people she loved. Louise’s conversation and memories were filled with Ladino [Judeo-Spanish] words and phrases spoken within Spanish-Sephardic Jewish cultures.

"Jerusalem" by Yotam Ottolenghi and Sami Tamimi

Review of Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi

by  Katherine Romanow

Prolific is the word that comes to mind when I think about cookbooks these days. There are hundreds lining the shelves of bookstores or on your computer screen--depending on how you choose to do your shopping. Either way there are a lot of cookbooks to be had, and with new ones published on a regular basis, it can be hard to know which are actually worth purchasing.

There have been many excellent cookbooks published this past year, and Jerusalem is without a doubt at the top of that list. I remember my excitement when I read the news about its publication, and when I finally received my copy, I wasn’t disappointed. It’s one of those cookbooks that elicits exclamations of “I have to make this!” with almost every turn of the page.

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