Grandma's Pastry Rolls with Plum Preserves
Grandma's pastry rolls with plum preserves, raisins, and walnuts... nothing in the world tastes better😋! Every time I bake them, I remember her... she was an extraordinary mother, grandmother, and wo…
Pareve dishes
Articles, recipes, prayers and stories about family, motherhood and Jewish traditions.
Home-Cured Fish
Home-cured fish—you never imagined it could be this simple! A video recipe with a step-by-step explanation of the process from a professional, Natalya Shifrin: “This recipe for lightly salted salmon…
Salmon Baked on Tomatoes with Garlic and Spices
Salmon baked on tomatoes is a great choice for a Shabbat meal! Each type of fish gives this recipe its own unique flavor, and the dish takes on a new character, surprising your family and guests ever…
Khmesa — Moroccan-Style Fish Head with Chickpeas
Khmesa—Moroccan-style fish head with chickpeas. We received the recipe for khmesa from a Moroccan man from Tzfat. He said that his family used to make khmesa for lunch on Friday, before Shabbat. We u…
Challahs (or Seeded Loaves) in the Bread Machine
A recipe from the “Bread Machine Secrets” series. I sprinkle the finished challahs with large oat flakes, black and white sesame seeds, and various other seeds. Sometimes I make loaves instead of cha…
Bread Machine Secrets—Tips and Recipes
When my husband was trying to persuade me to buy a bread machine, I tried to talk him out of it, arguing that “we will use it a few times, and then it will just gather dust and take up space.” But we…
White Bread with Ground Flaxseed
A recipe from the Bread Machine Secrets series. White bread with ground flaxseed is a very interesting bread variation. You can also bake this bread without any additions, use 70% flour, or add anyth…
Falafel
A lyrical preface: how did it all begin? Strange as it may seem, despite all our love for Israel, I had never eaten falafel in my life. I had eaten hummus, though, and knew it was "not my thing"... M…
Mezonot Rolls
A recipe from the Bread Machine Secrets series. More than half of the total liquid in mezonot rolls must be “mei peirot” (oil, natural juice, eggs). My recipe uses the maximum possible amount of wate…