Braised Chicken and Spring Vegetables

Posted on March 26th, 2018



This light chicken recipe is the perfect way to welcome in spring - and Passover!


This recipe is featured in the Jvillage Network's Passover Guide.


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Tori Avey's Italian Roasted Cauliflower Salad from Calabria, Italy

Posted on March 19th, 2018


This month We are featuring recipes from Jvillage Network's Passover Guide.

I adapted this salad from a wonderful cookbook (now out of print) called “The Food of Southern Italy” by Carlo Middione. This book is a treasure trove of authentic Italian cooking. In this traditional Calabrian salad, cooked cauliflower is drizzled with olive oil and tossed with olives, capers, parsley and chili flakes.

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Joan Nathan's Chosen Gefilte Fish

Posted on March 12th, 2018
By Joan Nathan for Tablet Magazine


This month we are featuring articles from Jvillage Network's Passover Guide.  Enjoy!



Watch video: Throw away your jars of gray fish patties. This Passover, make a terrine that’ll have doubters asking for seconds.

What is matcha, and why should you cook with it?

Posted on March 5th, 2018
by Jaime Bender for FromtheGrapevine

This trendy powdered tea makes more than just a sippable hot drink. Here are some creative ways to cook with matcha.

Food trends are a funny thing. One day you look around and everyone's eating, sipping, drinking or talking about the same thing. The new everybody's-doing-it-so-why-aren't-you moment in food is ... matcha.
So what is it? It's a powdered tea that has Japanese origins, and it's actually been around for centuries, despite its relatively recent emergence into foodie culture. And it's become a darling of the wellness movement for good reason: it's loaded with antioxidants. One, in particular, is something called a catechin, which is thought to fight against a certain type of bacteria that causes tooth decay.

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Want more great recipes? Check out Jvillage Network's Jewish Cooking Pinterest page.