Every week, Good Food’s Music Supervisor Gary Mecija suggests a song to cook by.
Say the words “vegan Passover” and seder menu options shrink considerably.
But Rabbi Shmuly Yanklowitz says that people celebrating a vegan Passover – and their hosts at the seder table – should not fear.
“If one prepares properly for Passover and thinks creatively, then everything is possible,” he says.
An old maxim says that if you survey two Jews, you’ll get three opinions. And American Judaism has produced a diverse, and sometimes contradicting, range of teachings. But there is one small, blue booklet nearly everyone seems to read – the Maxwell House Haggadah.
Introduced in 1923 by an advertiser hoping to sell coffee to the Jewish community, over 50 million copies have circulated.
Michelle Tam and Henry Fong want you to know that a paleo diet is not just meat.
To make Cavolini Al Forno, the Nom Nom Paleo authors roast Brussels sprouts in ghee, tosses them with a mustard vinaigrette, and serves the dish with sieved hard-boiled eggs and crumbled prosciutto chips.