Vigor Trigger: Asparagus

By Elana Horwich
Published on March 15, 2013

We got Apples and Oranges and Pears, Oh My!

By Julia Bendis
Published on April 28, 2011

The Omnivore’s Curse [Recipe & Photos Included]

By Rob Eshman
Published on January 7, 2010

Getting Stuffed on Sukkot

By Linda Morel
Published on October 9, 2003

"The most common Sukkot dishes are filled foods, particularly stuffed vegetables and pastries, symbolizing the bounty of the harvest," wrote chef Rabbi Gil Marks in his cookbook, "The World of Jewish Entertaining" (Simon & Schuster, 1998).

Over the centuries, Jewish cooks have gutted and chopped nearly every edible plant species, mixing the pulp with onions, breadcrumbs, matzah meal, meat, spices and assorted vegetables and fruit. They then stuffed these aromatic concoctions inside the vegetables' cavities, roasting them to create heavenly results.

During the weeklong celebration of Sukkot, people eat their meals in a sukkah, or temporary hut, and holiday recipes call for seasonal produce.

Purim Pastries

By Judy Zeidler
Published on March 1, 2001

Purim, sometimes called the Feast of Esther, is one of the happiest of all Jewish holidays. It marks the liberation of the Jews from the cruel prime minister, Haman, through the heroism of the beautiful and good Queen Esther. The story states that she was a vegetarian while in the king's court in ancient Persia. Yes, before it was the fashion, Queen Esther was a connoisseur of fruits, vegetables, nuts and grains, but poppy seeds were said to be her favorite. It is in her honor that on Purim, poppy seeds find their way into salads, kugels and pastries.