It is really a hot summer, and I was trying to think of creative ways to make and serve food. I took this idea from

I love this quote from an article “Salmon and the Jews” by Noah and Rae Bernamoff (October 12, 2012, myjewishlearning.com) “Salmon is the quintessential Jewish

Cole slaw comes from the Dutch koolsla, meaning cabbage salad, a term that arose in the 18th century. Adding mayonnaise was introduced in the mid-18th

When the Israelites were grumbling in the desert (Numbers 11:5), they remembered the cucumbers they ate in Egypt. Cucumbers are thought to have originated in

After eating all the wonderful seder dishes of our families, I find it fun to try dishes that are unusual and not from our backgrounds.

In an article by Dr. Yvette Alt Miller on the aish.com website, she cites Purim foods around the world from a variety of cookbooks. She

Adjust to number of people expected Pareve 3 regular-size quartered pita breads ½ cup unsalted margarine, melted 1 t. dry parsley or chervil ½ t.

I love soup—well, most kinds—especially in the cold winter of Jerusalem. So far I have made chicken vegetable, french onion, pareve vegetable and creamy pureed

They’re sometimes greasy, sometimes salty and soggy, and they are fried in oil. They’re high in calories—sometimes, high in fat—sometimes; high in cholesterol—sometimes. But they’re

Every time I do a food column, I look up its history, and I am constantly fascinated by what I learn. Pasta is unleavened semolina

Chocolate chips were created with the invention of chocolate chip cookies in 1937 when Ruth Graves Wakefield of the Toll House Inn in the town of Whitman, Massachusetts, added cut-up chunks of a