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Shallot Jam

This humble, simple recipe is so much more than the sum of its parts! All you need is a pound of shallots, light brown sugar, kosher salt, a neutral oil,…

Pickled Shiitake Mushrooms

Lacto-fermenting mushrooms (pickling them with salt) is a delicious and resourceful way to extend their life, flavor, and bioavailability of nutrients. If you’re new to fermented foods, this is a…

Garlic Soy Glazed Brussels Sprouts

These crispy, sticky air fryer Brussels sprouts are the most incredible addition to your holiday menu, or really any menu! They are a staple in my home because they appeal…

Roasted Turkey

This is my family’s tried and true roasted turkey recipe that we use every year for Thanksgiving, as well as Passover and sometimes even Rosh Hashanah too! The ingredients, simple…

Grandma Mala’s Veggie Patties

My Grandma Mala’s veggie patties are savory and crisp with a delightfully cruciferous flavor that’s enhanced simply with just the right amount of salt and pepper. It’s a recipe with…

Garlic Herb Compound Butter

This versatile, insanely delectable compound butter recipe is simple yet effective. The only ingredients are butter, salt, roasted garlic, and herbs- I chose rosemary and thyme, but you can really…

Roasted Garlic

This simple but powerful recipe is an essential tool for every home cook’s arsenal. It literally consists of two ingredients, and couldn’t be easier to make. Whereas raw garlic is…

Ode to Adeena- Rosh Hashanah Toast

This apple, goat cheese, and hot honey toast recipe was inspired by Adeena Sussman’s Mango Ricotta Toast with Hot Honey that she featured on her Instagram last month. This version has…

Miso Apple Honey Slaw

This slaw is the perfect side dish to serve on Rosh Hashanah, or really anytime you want to have a fresh slaw to brighten your table and palate. Crisp, tart…

Braised Leeks

Once you try this 5-ingredient braised leeks recipe, you’ll never think of leeks (or vegetables, for that matter) the same way again! They’re so tender that they melt in your…

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Did you know that the word “antisemitism” isn’t meant to be spelled with a hyphen? It’s okay if you didn’t, I didn’t either until relatively recently. Let’s talk about why the hyphen isn’t just incorrect, but harmful as well. Beet Soup with Crème Fraîche and Dill Did you know that the word “antisemitism” isn’t meant to be spelled with a hyphen? It’s okay if you didn’t, I didn’t either until relatively recently. Let’s talk about why the hyphen isn’t just incorrect, but harmful as well. I’m going to be honest. I’m finding it hard to get into the holiday spirit this year. I’m exhausted from having to advocate for my people while mourning an unprecedented attack on Israel, worrying constantly about the hostages (including the innocent Palestinians needlessly being forced to remain in harm’s way), and processing the sharp spike in hatred toward Jews worldwide. Now that you can identify antisemitism, what will YOU be doing to stop it? I’ve always held Grandma Mala’s story of survival close to my heart. I’ve heard it, and told it, more times than I can count. When things in my life seemed too overwhelming to handle, it’s provided proof that if she could get through, so could I. It’s helped shape my moral compass. It’s taught me to stand up whenever I see an opportunity to do so, like Gertrude Hoffman did. The #1 question I am always asked is what is my favorite recipe? Tonight marks the 85th anniversary of Kristallnacht (The Night of Broken Glass in German), widely accepted as the beginning of the Holocaust. On November 9-10, 1938, the Nazis engineered a series of nationwide pogroms (organized massacres of a particular ethnic group) against Jews throughout Germany, annexed Austria, and parts of the Sudetenland in Czechoslovakia. The horrific event got its name from the resulting broken glass that littered the streets outside the Jewish homes, businesses, and places of worship. We cannot combat antisemitism without starting with a clear understanding of what it is.