Cranberry Pear Sauce
This is not your traditional applesauce. For one, it calls for pears. And second, this fruit concoction is cooked in a good amount of honey. It takes just a few minutes to prepare. Serve it warm or cold, latkes or as a stand-alone side dish.
Tu BiShvat Fruit and Nut Cups
This dish pays homage to the Seven Species, which we eat on Tu BiShvat.
Vegan Blueberry Blintzes
A vegan or plant-based diet is one that is free from all animal products. Vegan foods are pareve by nature - without dairy or meat.
Roasted Butternut Squash with Apples and Onions
Bread Kugel with Dried Fruit and Sun-Dried Tomatoes
Combines many of the flavors and foods found in Spain and Portugal with the classic technique for making a bread kugel.
Sweet Potato and Carrot Latkes (Gluten-Free)
Tina Wasserman's newest book, Entree to Judaism for Families is 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.
Jamaican Pumpkin Pancakes
These pancakes are delicious topped with syrup, or turn them into delicious pumpkin latkes hors d'ouevres by topping them with sour cream and a touch of candied ginger or caviar.
Pumpkin Sufganiyot (Gluten-Free)
Chinese Chicken and Sacred Text: A Reform Jewish Response to Literalism
Until 2008, one of the most popular foods served in Beijing restaurants was known in English as “saliva chicken.” This was actually a literal translation of the dish’s traditional name in Mandarin—which could also be translated as “chicken that makes your mouth water.” In advance of that year’s O