My Year in Israel: Pain, Possibility, and So Much More
I call Israel the land of a thousand emotions because, regardless of the day, the country always evokes a kaleidoscope of feelings in me.
Fun-to-Make Hanukkah Lanterns
A Brief History of Latkes: Why We Really Eat Them on Hanukkah
Hanukkah Stories: The Miracle of the Expanding Oil
Eight Nights, Redefined
For some children, finding out that the tooth fairy isn't real is the final straw.
Brisket Sliders
Turn leftover brisket into crowd-pleasing sliders that are topped with an especially delicious special sauce.Turn leftovers into fabulous mini brisket sliders, a sure crowd-pleaser.
Tri-Color Asian Coleslaw
Try this blend of purple and green cabbage topped with a tasty dressing!
Korean Braised Sriracha Brisket
I serve this brisket alongside tri-color Asian coleslaw for Hanukkah, Purim, and Shabbat.
Chocolate Chip Mystery Mandelbrot
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.