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Companies like Nooish (left) and Manischewitz are offering products that allow customers to make instant matzah ball soup with just one added ingredient: hot water. (Courtesy photos via JTA)
Both iconic brands and new startups are getting into the matzah ball game, aiming to simplify production so that a bowl of steaming, tasty soup can always be just minutes away.
Read MoreDara Bunjon talks with Chef Wesly Jean Simon about how he adds a modern twist to traditional Haitian cuisine at his Brooklyn restaurant Djon Djon and the influences that shape his cooking.
Read MoreYou can serve this beet soup from Elite Jakob with a dollop of sour cream or Greek yogurt. Make it your own and enjoy!
Read MoreDominick Thompson, author of “Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit,” shares his recipe for BBQ pulled mushroom sandwiches.
Read MoreDara Bunjon talks with Dominick Thompson about his online nutrition and wellness program Eat What Elephants Eat and his upcoming cookbook, “Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit.”
Read MoreHere’s a look back at the Top 10 recipes that Jmore readers viewed (and hopefully enjoyed) the most this year.
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Sharona Dahan cooks at Asif in Tel Aviv, in a rare respite from takeout nearly a year after being evacuated from her home in Sderot, October 2024. (Deborah Danan via JTA)
Asif Culinary Institute’s Open Kitchen Project pairs displaced Israelis with hosts so they can cook the way they used to.
Read MoreGulab jamun is one of India’s most famous deserts, writes Joanna Nissim.
Read MoreWho says holiday meals must always be meat-centric, asks Rabbi Dr. Jo David.
Read MoreSoaked in fragrant syrup and wrapped in nostalgia, Iraqi funnel cake is sweet ambrosia for the Festival of Lights.
Read MoreDara Bunjon talks holiday wines with sommelier and podcaster Laurie Forster (aka The Wine Coach), author of “The Sipping Point: A Crash Course in Wine.”
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