How to Roast a Kosher Heritage Chicken (SPONSORED)

Chicken—roasting it, simmering it, sharing it—is more often than not on the menu for Shabbat and many Jewish holidays. And as careful as we are in going to the right butcher or grocery store, it can be hard to know which chicken to buy. But it turns out, we recently learned, that the quality of the chicken you buy can vary greatly depending on the breed.

Posted on March 14, 2017

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Cocido: A Spanish Dish with Jewish Roots

Chef Jim Solomon, owner of the Boston restaurant, The Fireplace, likes to stir the pot. The award-winning Jewish chef’s recipe for “Spanish Inquisition Remembered” is a boldly named new twist on a centuries-old Spanish chickpea-based stew known as cocido, that will spice up the Purim menu and the conversation around the Purim dinner table.

Posted on March 9, 2017

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Easiest Hamantaschen Recipe, Ever

We know that hamantaschen can be tricky to master. The cookies explode, the dough is too crumbly, the list goes on. So if you don’t feel like going through the hassle of making dough from scratch, just go to the supermarket and pick up some prepared pie crust. Yes, that’s right – pie crust. Then use your favorite fillings like nutella, jam or even savory flavors like pesto and cheese. Watch me and my crazy kids make hamataschen or read below for the full instructions.

Posted on March 9, 2017

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Hamantaschen Jello Shots for An Epic Purim Party

Raise your hand if you’re feeling most excited for the festive drinking part of the Purim celebration this year. Yeah, me too. The Talmud actually dictates so much wine be drunk at the Purim meal that by the end of night revelers are unable to tell the difference between the phrases “cursed be Haman” and “blessed be Mordechai.” Challenge accepted. This Purim, we will mashup our two favorite parts of the holiday, hamantaschen and drinking, into one neat package: the jello shot.

Posted on March 8, 2017

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Kreplach Recipe: Jewish Dumplings You Can Make at Home

I have always loved kreplach but was too intimidated to try and make them from scratch on my own. Lucky for me (and you) one of our writers, cookbook author Ronnie Fein, has a kreplach expertise and was kind enough to show us, along with our fellow blogger Liz Rueven, how to do it on video.

Posted on March 7, 2017

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