Bake
In the Kitchen with Henny: Aliyah, with a side of autumn
Our land is rich with the people and experiences that shape our home. I am so grateful to call this place my home, now and forever.
Sukkot: Fourteen steps to an ‘etrog’ cake
What are the advantages of sprouted grain bread?
Baking with artificial intelligence: Is AI a superior baker than humanity?
Pascale’s Kitchen: Cheesy sweet delights
Below, you will find three of my favorite recipes, which are all quick and easy to prepare, and look glamorous.
Pascale's Kitchen: Fancy cheesecakes for Shavuot
Because we are just before the holiday of Shavuot, I decided to present to you, my readers, three recipes for cheesecakes, all of which are very dear to me.
Pascale’s Kitchen: Perfect post-Purim poppyseed pastries
Below you will find three recipes for sweet baked items that are perfect for using up the little bit of poppy seeds you have leftover.
Pascale's Kitchen: Baked treats for Shabbat
This week, I bring you recipes for some of my family’s favorites, but each with a little adaptation to my normal preparation.
Pascale's Kitchen: Valentine's Day
I’ve presented recipes at three different levels of difficulty so that there is something fitting for everyone.
Pascale’s Kitchen: Focaccia & frena
This week, I chose to focus on flatbreads: focaccia from Italian cuisine and frena from North African cuisine.
Pascale’s kitchen: Tasty and healthful gluten-free baking
Below, you will find three savory and sweet recipes that are 100% gluten-free.
Arrivals: ‘The feeder’
ELISHEVA LEVY, 53 FROM MANCHESTER TO JERUSALEM, 1989
Can baking bread teach us about society?
Most people do not regard bakers as philosophers but the principles of baking bread teach us much about building a viable, stable and moral society.
‘Jew cookies,’ a Dutch dessert staple, are getting a new name
The name change comes at a time when companies the world over are assessing their product lines to ensure that they are culturally appropriate — a reckoning that is hitting the food world hard.
