“I feel it’s my responsibility to help other women find prominent seats at the table.”
Read More“I love getting people involved at the grassroots level because I believe you can have the greatest impact from participating locally.”
Read More“I want to get up every morning and do good in the world. That’s why I choose to work in politics.”
Read More“There’s still a stigma around [domestic violence] the way there used to be a stigma around cancer... I’m trying to normalize the conversation about it.”
Read More“I’m always open to different directions and I’m blessed with an incredible amount of energy.”
Read MoreInstructions for making French macarons are notoriously fussy. This is one of those recipes that really should be followed to the letter. Your macaron will probably turn out tasty even if you are not as precise as instructed, but it won't be as pretty.
Read MoreFaye Levy’s addition of roasted hazelnuts lends a rich butteriness to almond macaroons. For extra-special flavor, she blanches the almonds, toasts the hazelnuts, and grinds both nuts herself, instead of buying packaged pre-ground almonds and hazelnuts.
Read MoreThese scrumptious confections are so reminiscent of Almond Joy candy bars that Danny Cohen introduces them with a paraphrase of the old jingle for the chocolates (“Sometimes you feel like a nut…").
Read MoreSeders at the legendary Beverly Hills restaurant, Spago, feature the fabulous riffs on Passover fare you would expect from its celebrity chef, Wolfgang Puck. This is Judy Kancigor’s tweak of a recipe created by Spago pastry chef, Sherry Yard.
Read MoreThis delicious heirloom recipe from Sara Berger’s great-grandmother packs a lot of flavor into a bonbon-sized bite.
Read MoreWhether glamorous or homey (and you spell them with one “o” or two), these confections are naturally gluten-free and ideal for Passover – or any time a craving strikes you.
Read MoreThese cookies are both chewy and crunchy at the same time. The outside is a little hard, but the center remains soft. You may want to double the recipe because they disappear so fast.
Read MoreSeared tuna is the quickest main dish to prepare if you enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so you may want to serve it on the side.
Read MorePaula Shoyer’s pursuit of kosher creativity has inspired an enticing new Passover cookbook.
Read MoreThere’s nothing stale about these insights and ideas that Jewish leaders take a contemporary spin on the core Passover story. The Seder is full of fresh insights and many great ideas with contemporary resonance that you and your family can explore.
Read MoreEnriched with caramelized onions, with just a whisper of sweetness from the raisins and a touch of cinnamon, this makes an excellent vegetarian main course or hearty side dish for Rosh Hashanah, Sukkot, or any time of the year.
Read MoreEnjoy this individually portioned savory vegetarian kugel, chock full of meaty mushrooms and crisp potatoes, during Passover or any time of year.
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