(or how to eat well, eat smart and stay PARVE) Maybe it’s the month of Av that got me thinking in terms of Non-Meat suppers. Or the heat of summer. Then again, it may be my organic-leaning friends with their high energy levels. Or maybe it’s just knowing I can eat any of this and

Well, don’t look now but It’s Here: Pesach! So much thought, care, money and work go into this holiday that it’s no surprise that so many of us are obsessed with the holiday. I have literally been thinking for the last several months about Pesach, buying tickets and clothes, thinking about guest lists and menus

Please note: The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to below. Certain produce requires careful examination and scrutiny for any bugs and insects. For more information, please visit : OU Fruit and Vegetable Inspection Chart Yesterday, it was 95 degrees. It was easy for me to decide

Hello, Have taken upon myself to make a Purim Seuda for 40 people BE”H. Never done that before. Any suggestions for a great seuda – things that taste great, look fantastic & take the minimum amount of time to prepare? I’d appreciate your reply. Shabbat Shalom, Rivka, a Shabbat Shalom reader What could I say,

Cakes, cookies and breads that I bake for the Holidays, I bake only for the Holidays. Except for testing out recipes, that is. In this way, my High Holiday baked goods are cherished on two levels: First, my family looks forward to these special foods that come just once a year. And second, I have

Symbolic Foods and Why We Eat Them, With Recipes As Rosh Hashana approaches, the preparations begin. And at my home, that’s an understatement. Getting clothes in order, setting up the seating chart at the synagogue, taking haircuts, you name it! All of these things must be done. And of course, I’m thinking through my menus

Creating a menu for Shavuot can literally be a picnic. We’ve counted our Omer and now the fun begins! Food for the holiday should be happy, healthy and beautiful. We have a bounty of fresh produce to choose from at this time of year and we should enjoy it. I’m planning to start with a

As we all know, this Pesach is a special challenge to all of us who cook. Any Pesach Seder is a lot of preparation, but the three day Yomim Tovim call for real strategy. My plan this year is to make a turkey for Friday night. For Saturday lunch, I’m thinking either a Deli Salad

Years ago, we visited the home of another young couple for a Purim Seudah. The couple was Moroccan and the woman was an accomplished traditional cook. To begin the meal, she brought out a beautiful Moroccan Purim bread called “Ojo de Haman”, crowned by a hard boiled egg. One of the men at the table