Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
This is one of my favorite soups to make, especially when it starts to get cold; it tastes like a giant cozy bowl of comfort. It’s also a one-pot meal, my version having little turkey meatballs, Israeli couscous, and lots of veggies.
Using store-bought wonton wrappers and leftover chicken, you can enjoy the heartwarming comfort of kreplach in less than 30 minutes.
Jewish communities around the world marked the "new year for the trees" last week with tree planting ceremonies and seders that celebrate Israel's seven species (wheat, barley, grapes, figs, pomegranates, olives and dates if you are keeping track!).
I love Tu BiShvat’s low-key preparation: no sermons, no sukkah, and no kitchen turned upside down. Quick trips for food and wine, and I’m all set.