Search URJ.org and the other Reform websites:

food

Well worn cover of cookbook: Crisco Recipes for the Jewish Housewife

I have always been the cook in our family and during the last two years, I’ve started to branch out into baking.

Rabbi Anthony Fratello
pastrami sandwich on rye on a plate

And the priest is to turn the whole into smoke on the altar as a burnt offering, an offering by fire of pleasing odor to the Eternal.
-- Leviticus 1:9

Rabbi David Z. Vaisberg

I had never seen a challah until I first came to America in 1961, but once I disco

Rabbi Rifat Sonsino
Overhead view of hollandaise sauce and whisk in a pot

It’s often difficult to be funny in print, but reading the opening of Peter Gethers’ newest book, My Mother’s

Deborah Rood Goldman
Matzah brei with green onion garnish on a plate

With less than a week until Passover, housecleaning, matzah-ball making, and other essential preparations are well underway in

Jane E. Herman
Child's finger pointing to page in haggadah

“Mom, what’s with the four dozen green onions?”

“They’re for the seder table – go put one at each place, please.”

Cantor Rosalie Boxt

In a recent Facebook Live event, ReformJudaism.org food editor Tina Wasserman showed us how to make her famous Passo

Kate Bigam
Plank of salmon garnished with peppercorns lemon slices and herbs

I love serving light foods that are naturally kosher for Passover.

Megan Wolf (JTA)
Collage of Purim foods

Purim is coming!

Marissa Solomon
Collage of Tu BiShvat foods including mandelbrot chicken fesenjan and mushroom barley soup

On the Jewish holiday Tu BiSh’vat, it’s customary to celebrate by eating fruits and nuts that grow on trees in Israel.

Marissa Solomon

Pages

Subscribe to RSS - food