Tzimmes is a specialty of Ashkenazi Jews, while tajines come from Morocco. Although they have such different origins, these slow-cooked entrees share many qualities. Both make festive fare for Rosh Hashanah. “Don’t make such a tzimmes out of it!” was my parents’ typical response to my childhood complaints when they meant not to make such

Summer vacation might be over, but we can hang onto the season a bit longer. The sundae, America’s favorite summertime dessert, is named for the first day of the week. Typically many of us make quick versions with syrups, sprinkles and cream topping sprayed from a can. We might say they’re “for the kids” but

When I was growing up, my mother often made “mock liver” as a starter for Shabbat and for festive meatless meals, and it remains one of my favorite appetizers. This spread, which is popular on many Jewish tables, probably developed as a pareve, frugal imitation of chopped liver. In our family the appetizer was composed