Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
The Bay Area is known as one of the country’s premier dining destinations, unless you keep kosher. For those who observe Jewish dietary laws, it’s not so great. But things are slowly improving.
Homemade matzo isn’t complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.
The country’s move to require animals to be stunned before being killed is seen by some as an affront to religious methods of slaughter. But now Jews and Muslims are working together to protest it.
The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they’ve given their Passover seal of approval to the ancient “pseudo-cereal.”
Rosh Hashanah, the Jewish New Year, comes extra-early this year. Need some inspiration for your holiday cooking? Stephanie Rosenbaum reviews two new Jewish cookbooks–one kosher, one gluten-free–and offers recipes for Best Brisket and Gluten-Free Pumpkin Honey Bread.
There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from her mother). Once the cake is baked, it’s frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake–white, yellow, lemon–is less important than the fabulousness of the decoration.