Quantcast

Jewish Journal

  • 65 Years of favorite Passover desserts

    by Judy Zeidler

    4 days ago

    This year, I gathered together all of the Passover dessert recipes I have made, dating back to our first seder in 1950 — more than 125. This was in...

  • Arugula Matzo Lasagna

    by Kim O’Donnel

    6 days ago

    Ingredients

    • 4 tablespoons olive oil
    • 1 small onion, chopped
    • 6 cloves garlic, 3 minced and 3 sliced thinly
    • 1 medium-size carrot, peeled...
  • Vayikra: Modern Sacrifices

    by Sarah Newman, Neesh Noosh

    1 week ago

    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...

  • ADVERTISEMENT
    PUT YOUR AD HERE
  • Brisket-stuffed cabbage

    by Shannon Sarna, The Nosher

    2 weeks ago

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

  • Crockpot carne con papas, an alternative to brisket

    by Jennifer Stempel, The Nosher

    2 weeks ago

    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

    2 weeks ago

    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

    2 weeks ago

    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...

Page 1 of 17

1 2 3 > VIEW LAST PAGE

ADVERTISEMENT
PUT YOUR AD HERE