July 5^th 2011By joyofkosher

Light and slightly sweet add watermelon to your list of favorite fruit-flavored bagel spreads!

July 10^th 2011By Felisa Billet

Technically, traditional cream cheese is made by adding special starters or cultures to cream. An easier process can be done at home. When whey is slowly strained from yogurt, the result is a thick, spreadable “yogurt cheese” that is just like cream cheese. The strong flavor of this smooth, cream cheese-like schmear, adds a wonderful depth to everything it accompanies. All you need is a quart of yogurt, a strainer, a clean dish towel, a bowl, and you’re in business.

March 7^th 2011By Jamie Geller

Have fun with appetizer presentation for these Passover dairy recipes. It's a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener. To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll.

March 3^rd 2013By The Jewish Hostess

March 19^th 2013By Harmony Sage Fried