Crockpot Beef Barley Mushroom Soup Recipe

Posted on December 9th, 2018
BY LIZ RUEVEN for The Nosher on MyJewishLearning


This gently seasoned beef and barley mushroom soup is a cold weather classic. The simple ingredients come together to form a comforting, glistening and nutritious dish that will fill your home with aromas like what you remember from grandma’s kitchen.


Continue reading.

Jam-Filled Challah Doughnuts

Posted on December 2nd, 2018
From Bon Appetit

 

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

For Hanukkah, Michael Solomonov, chef at Zahav in Philadelphia, PA, makes these doughnuts. "One year my staff and I realized that with tweaking, our challah dough has all the characteristics of really good doughnut batter. Now this version inevitably makes an appearance on our Hanukkah menu at Zahav. When we fill them with fresh quince paste, it’s the classiest jelly doughnut." If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

Continue reading.

Cauliflower Latkes

Posted on November 25th, 2018
BY GIORA SHIMONI for The spruce Eats

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 
 


For a change from traditional Potato Pancakes, try these Cauliflower Latkes for Hanukkah, Passover, or as a side dish for winter meals. We also like to add steamed and mashed broccoli to the pancake batter. If you use a whole head of cauliflower and broccoli, just remember to double the rest of the ingredients. 

Continue reading.

Pages


Click HERE to view the January 2019 issue of The Message

 

Click HERE to view current & previous issues of The Messages