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When cooking early for Pesach I always start with foods that require patience and attention, which we have in short supply as Yom Tov gets closer.

So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting [...]

So there is good news and bad. Which one do you want to hear first? Me? I always want to hear the bad news first. I need to get it over with. So here goes. Purim 2013 is now something we can discuss in the past tense and that can only mean one thing. Actually two.

Makes 40-45 villain’s severed ears!

In 2001, David Ehrlich, an Israeli promotional filmmaker originally from New York, was down on his luck. He and his wife, Gail, a pre-school teacher, had recently moved their family from Jerusalem to Efrat, but the Second Intifada and a dip in the finances of non-profits had thrown a wrench into his business.

Like any other Shepherd’s pie, this vegetarian rendition is just as filling and plentiful.

A green bell pepper affectionately dubbed “Godzilla” by the children of Moshav Ein Yahav in the northern Arava desert has won a place in the Guinness Book of World Records.

Though the permissibility of watching hired sports players go to battle in a large stadium is a source of controversy amongst Torah observant Jews, the food being served at the upcoming Super Bowl games in New Orleans is not.

We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.

Artisan gefilte fish.

For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.

Goodbye humdrum. Hello, gorgeous!!

With the release of CHIC Made Simple, an all new cookbook written by food stylist, columnist and recipe developer Esther Deutsch, kosher food continues to blaze new trails, offering sophisticated, appealing recipes that are, (surprise, surprise!) both delicious and deceptively easy to prepare.