Walnuts are popular in Jewish cooking around the world, and they’re perfect for Passover
‘Plant-forward’ Seders aren’t just for vegans anymore
Technology and consumer demand are powerful tools to eliminate the sickening horrors of factory farms
Why do Romanians sing songs extolling mamaliga, their vegetarian national dish? Because it’s delicious.
Vegan food and Jewish food come together
An Israeli chef’s vegetable soup is the perfect antidote to cold weather
Warm up with this traditional Italian recipe for white bean soup—no matzo ball needed
Roasted vegetables keep alive the Jewish history of Pitigliano, an Italian town once called ‘little Jerusalem’
A New York Times story about vegans turned butchers raises new questions about the ethics of killing and eating animals
A new spin on an Algerian vegetarian recipe can be served hot or cold and may even be the hit dish at your Seder
Carciofi alla giudìa dates back to the 16th century
The month is a call to compassion for all creatures
This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday
Published 80 years ago, Palestine’s first Jewish cookbook brought politics into the kitchen, along with new ideas about Jewish food and vegetarian cuisine
OK, it’s not technically bacon. It’s made from beef, or lamb, or turkey—or it could be vegetarian. But whatever’s in kosher imitation bacon, sales are sizzling.
‘The Vilna Vegetarian Cookbook’ offers insight into the city’s prewar culinary scene—and pioneering restaurateur Fania Lewando
Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.
A holiday-themed vegetarian recipe even meat lovers will enjoy
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