On Shavuot, which begins the evening of June 8, Jews often eat foods with dairy. They do this because the holiday is linked to the Exodus from Egypt into the Promised Land, “a land flowing with milk and honey.” This non-meat version of lasagna and cheese make it a perfect recipe for serving during Shavuot.
This month, Jews will celebrate Purim, which recalls the biblical story of Esther. A favorite Purim treat are cookies named after the villain of the story, Haman. The Fellowship's Rachel Katzman shows us how to make them.
Next week, Jews will celebrate Tu B'Shvat, a holiday that celebrates the annual cycle of life and the new year for trees! In Israel, it's traditional to prepare the foods of the Bible, or the "Seven Species." So today, we bring you a special Tu B'Shvat recipe that uses dates, which is one of the biblical foods and also a food grown in the Holy Land.
Matzah, or the traditional unleavened bread Jews eat during Passover, can be transformed into a soup dumpling by adding eggs, water, and oil. This soup originates from the Ashkenazi Jews (Jews from France, Germany, and Eastern Europe) and is great to make during the winter.
Thanksgiving is just around the corner. Try this Jewish kugel dish flavored with cranberries and roasted squash for the holiday!
Forward's Hélène Jawhara—Piñer shares with us a recipe that's perfect to prepare after the Jewish celebration of Sukkot – which just ended on Sunday. Jawhara—Piñer explains how the recipe uses etrog, which is "one of four species used to celebrate the Jewish holiday of Sukkot"
Page 1 of 2