Related Blog Posts on Appetizers, Camp Recipes, Challah, Cocktails, Dairy-Free Recipes, Dessert Recipes, Entree Recipes, Gluten-free Recipes, Israeli Recipes, Side Dish Recipes, Vegan Recipes, and Vegetarian Recipes

Slow cooking is nothing new. The Sephardi stew adefina dates back to the Spanish Inquisition, and cholent (another Shabbat stew) is thought to also have roots in Spain.

There are many ways that rabbis nourish their communities. Some focus on working with local charities to support people in need, and others connect with the wider community through education. Some rabbis have found a way to do both using a unique medium: challah.

Soups, stews, and hot dishes are always called for as winter nears, and learning new, cozy recipes that connect to our heritage warms not only the tummy, but the soul as well.

The following foods are part of the mosaic created through this ingathering, and can therefore be considered "Israeli," even though they may have origins that predate the modern State of Israel.

It's the height of summer in Israel. On a blistering summer day like today, there's nothing better than enjoying a refreshing treat to cool you down. Here are some of my all-time favorite Israeli popsicles, drinks, and treats.

The saying goes, "tell me what you eat, and I'll tell you who you are." Food is not only fuel for our bodies, it's also a conduit of culture, storytelling, and identity. The Jewish people know this well. Our culinary traditions have preserved our stories and history, from generation to generation.

Ease into the intentional space of Shabbat through some preparatory cooking and baking, reading up on the parashah, making pre-Shabbat well wishes, and doing some self-care.

Beejhy Barhany (she/her) is an entrepreneur and activist who was born in Ethiopia, raised in Israel, and currently resides in New York. Today, she is the chef and owner of an eclectic Ethiopian restaurant in Harlem, New York, Tsion Café, that incorporates cuisine from the many places that have influenced her journey.

I am vegan because I am Jewish. Everything that led me to a vegan practice came from my childhood where I kept kosher, learned by asking thoughtful questions, and practiced daily rituals like hand washing and reciting brachot that brought intention to aspects of daily life.

Decorate your Sukkot table with Ethiopian, North African, and Sephardi breads full of fall colors and tantalizing spice mixes while broadening your palate with the customs of worldwide Jewish communities. Laden with seasonal honey, pumpkin, or orange, they don’t need braiding and make perfect gifts.