Celebrating Shavuot and AAPI Heritage Month
In each episode, we will explore the different food and cultures. Rabbi Ruth Abusch-Magder will be cooking with members of the Be'chol Lashon community and facilitating the conversations. see the description.
The outside is rich, crispy, and nurturing, and the inside full of surprises.
This recipe is my vegetarian take on the culinary highlight of the Tunisian Passover table: Msoki.
Easy to make vegan, lightly spiced, crispy, savory, and nutty pea hamantaschen.
My mother’s hamantaschen experiments yielded important results.
If ever there was a time for celebrating the depth and riches of Ethiopian culture, and Ethiopian food in particular, the holiday of Sigd is it.
Including Sephardic traditions at your Rosh Hashanah dinner table
What makes a fish taste Jewish?