Joan Nathan's Chosen Gefilte Fish

Posted on March 12th, 2018
By Joan Nathan for Tablet Magazine


This month we are featuring articles from Jvillage Network's Passover Guide.  Enjoy!



Watch video: Throw away your jars of gray fish patties. This Passover, make a terrine that’ll have doubters asking for seconds.

What is matcha, and why should you cook with it?

Posted on March 5th, 2018
by Jaime Bender for FromtheGrapevine

This trendy powdered tea makes more than just a sippable hot drink. Here are some creative ways to cook with matcha.

Food trends are a funny thing. One day you look around and everyone's eating, sipping, drinking or talking about the same thing. The new everybody's-doing-it-so-why-aren't-you moment in food is ... matcha.
So what is it? It's a powdered tea that has Japanese origins, and it's actually been around for centuries, despite its relatively recent emergence into foodie culture. And it's become a darling of the wellness movement for good reason: it's loaded with antioxidants. One, in particular, is something called a catechin, which is thought to fight against a certain type of bacteria that causes tooth decay.

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Want more great recipes? Check out Jvillage Network's Jewish Cooking Pinterest page. 

Cocido: A Spanish Dish with Jewish Roots

Posted on February 26th, 2018
BY PENNY SCHWARTZ for The Nosher for 

This common Spanish chickpea-based stew dates back to the 15th century.

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.



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Want more information on Purim? Check out Jvillage Network's Purim Guide. 

Israeli chefs take hamantaschen to a whole new level

Posted on February 19th, 2018
By Andrew Tobin for JTA

Cheesecake, amaretto or goat cheese and onion jam?

Those are just some of the new hamantaschen options this year at Roladin, a popular Israeli bakery chain. On Tuesday, the Dizengoff Center branch in Tel Aviv, one of dozens around the country, was bustling in advance of the Purim holiday, which starts next Wednesday evening.


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Want more information on Purim? Check out Jvillage Network's Purim Guide. 


A Purim Treat That’s Fit for a Queen

Posted on February 12th, 2018
By Joan Nathan for Tablet Magazine  

Purim begins the evening of February 28


Every year at Purim we look forward to eating sweet triangular pastries called hamantaschen, but the first recipe I could find for cookies we might recognize as hamantaschen—filled with poppy seeds—appeared in Aunt Babette’s Cookbook of 1889. So what did American Jews eat on Purim before then? Purim fritters, also known as Queen Esther’s toast.

A recipe for Purim fritters appears in Jennie June’s Cookbook of 1866, and it was copied as Queen Esther’s toast in the National Cookery Book 10 years later, celebrating the Centennial Exhibition in Philadelphia. It was made from the inside of a stale roll or loaf of bread, with the crust removed, soaked in eggs and milk; it was then fried in butter and served with cinnamon, a sugar syrup, honey, or “hundreds and thousands”—essentially, jimmies or sprinkles.

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Want more information on Purim? Check out Jvillage Network's Purim Guide.