Sunday, August 2, 2015 Av 17, 5775
By:
Rivka Tal, JE Feature
This wonderfully versatile plant is full of vitamans and dietary fiber, and can be eaten fresh, steamed, braised, juiced, sautéed, frozen or dried.
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Spice up your seder meal with these diverse recipes from A Taste of Pesach , a new cookbook created as a fundraiser for a Jewish high school.
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These desserts combine contemporary and traditional approaches to Jewish baking.
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A group’s annual recipe exchanges result in a new Passover cookbook.
By:
Recipes selected by Joe Kemp and Greg Salisbury
A group of mothers hits upon a uniquely tasty way to fundraise for their children's high school: creating a glossy hardcover cookbook.
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By:
Linda Morel, JE Feature
Keep kids interested in the Passover seder — and satisfied — with these recipes from Tina Wasserman’s Entrée to Judaism for Families.
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