March 2^nd 2011By Laura Frankel

Where has this food been all my life? Persian food has the same sensibility that I have with ingredients and how to handle them. The cuisine takes advantage of seasonal and fresh ingredients. There are no bags of frozen vegetables, over processed packaged products or jars of dusty dried herbs. This food scream fresh. The flavors are simple and elegant. I love it!

February 14^th 2010By L. Iannillo

January 31^st 2010By Jay Eidelman

February 1^st 2012By Tamar Genger MA, RD

March 15^th 2011By Jamie Geller

Dear Jamie, Purim starts right after Shabbat is over and I am so panicked! How I am going to get everything done for the seudah, what with cleaning up from Shabbat and all? Is there any way to prepare in advance? What advice can you give me to keep my cool and stop my panic? Thanks, Heather in Toronto

March 14^th 2010By Jamie Geller

March 16^th 2011By Jamie Geller

March 14^th 2011By Alison and Jeff Nathan

If you’re the type of person who likes gift giving, especially treats from your kitchen, then Purim is the holiday for you! You probably look forward to the holiday as much as my family. When my kids were young, we would make a whole day out of it. I especially enjoy the making of hamantaschen. Holiday cookbooks are full of poppy seed, prune, chocolate, and even jelly-filled recipes…they’re all good, but I like my own special creations the best!

January 31^st 2010By Jay Eidelman

March 15^th 2011By admin

March 15^th 2011By Jamie Geller

Though I am solidly Ashkenazic, I love the idea of a Persian Purim Seudah and I came up with some Sephardic-inspired dishes to add to the repertoire. After all, the whole Purim story takes place in exotic Persia and the Megillah gives us such a vivid picture of what life was like that we are virtually transported to Shushan. So when in Rome (or, um, Shushan)….

March 17^th 2011By Jamie Geller

We are talking with Jay Buchsbaum, a wine educator from Royal Wine Corporation, who has taught us a great deal about serving wine with our meal. Today we discuss which are the appropriate wines for Purim.

March 7^th 2011By Jamie Geller

Jamie Geller shares her recipe for Pareve Snickers Cheesecake

February 1^st 2010By Renee Ghert-Zand

May 21^st 2011By Jamie Geller

Jamie Geller shares her recipe for Maple Almond Popcorn

March 8^th 2011By Hadassah Sabo Milner

Hamantash Recipes

May 18^th 2011By Jamie Geller

Jams, salsas and chutneys add zing to even the most boring foods. Though they originated in different parts of the world (England, Mexico and India respectively), they are all essentially sauces made from fruits, vegetables or herbs and/or spices. It seems that in every culture there’s a need to spice up food with something gooey. They all belong to the same family, so to speak – and I love family (even more than I love food).

March 10^th 2011By Jamie Geller

When you want to get away from the same ol’ same ol’ Purim seudah, a great idea is to have a have a themed menu. Why not go all out? Get into the spirit with music, table décor and costumes. Of course, spirits help you get into the spirit, so don’t skimp there either.

March 9^th 2011By Rachel Schindler

March 9^th 2011By Jamie Geller

So it’s nearly Purim and the excitement in my house is rising every day. I’m not a great one to fuss with costumes, but my mind is bubbling over with ideas for Mishloach Manot. Depending on what neighborhood you inhabit, these gifts also can be called “shalach munis” or simply Purim treats. It’s more than mere “tradition” to give goodies to friends and family. The practice of giving food – specifically two different types -- was mandated as a mitzvah at the suggestion of Queen Esther (you’ll find it in the Megillah), and we’re still obeying to this day. I like to go out of my way to give Mishloach Manot to people I just met or to new friends: it’s a great opportunity to break the ice with new neighbors too.