Jewish Journal

Arugula Matzo Lasagna

by Kim O’Donnel

March 24, 2015 | 10:39 am

Lasagna. Photo from shutterstock.com


  • 4 tablespoons olive oil
  • 1 small onion, chopped
  • 6 cloves garlic, 3 minced and 3 sliced thinly
  • 1... read full article
  • Vayikra: Modern Sacrifices

    by Sarah Newman, Neesh Noosh

    March 19, 2015 | 2:28 pm

    This post originally appeared on Neesh Noosh.

    As a vegetarian since the age of nine and an on-again, off-again vegan, I wrestled with this week’s...

  • Brisket-stuffed cabbage

    by Shannon Sarna, The Nosher

    March 17, 2015 | 1:13 pm

    Like many other traditional Ashkenazi Jewish foods I didn’t really grow up eating stuffed cabbage. Italian meatballs and sauce on Sundays? Absolutely....

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    by Jennifer Stempel, The Nosher

    March 17, 2015 | 12:12 pm

    My Cuban family loves my American husband for many reasons, but high on that list is his appreciation for all things Cuban food. Of course, we do make...

  • Power greens matzah ball soup

    by Amy Kritzer, The Nosher

    March 17, 2015 | 11:42 am

    Although I love tweaking traditional recipes, especially around Passover, (hello White Wine Braised Chicken or Manischewitz Ice Cream) there are some...

  • Masala lamb stew with creamy coconut quinoa

    by Shannon Sarna, The Nosher

    March 17, 2015 | 11:24 am

    Passover is the holiday I plan for all year long, partially because I hate it so much. I loathe giving up my beloved bread and pastry for an entire...

  • Brisket & potato kugel

    by Eli and Max Sussman

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    If you’ve ever seen a baleboste serve a meal, you know when you pass your plate down, you’re getting “a bissel” (Yiddish for “a little taste”) of...

  • Our dad’s lamb stew

    by Eli and Max Sussman

    March 12, 2015 | 4:08 pm

    Every Passover our father makes a rich lamb stew. Passover seders are no joke at our parents’ house and can stretch long into the night. So by the time...

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