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Ethel G. Hofman

Ethel G. Hofman

Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.

It literally marks the first time since 2014 that no Israeli is being held captive by Hamas or any other terror group in the Gaza Strip.
It’s not always possible to go home with observance this year falling on weekdays. But at many schools, Jewish organizations cover all the bases.
I dug out “The Settlement Cook Book: The Way to a Man’s Heart” and found not just holiday dishes but some food for thought when it came to women.
The Western Galilee is home to Malka Brewery, Israel’s queen of beers, with a small crew honing their craft.
When the Jews were expelled from the Iberian Peninsula in the 15th century, they brought their own culinary customs from Spain, where beans and legumes were eaten during the holiday.
Think savory with nuts, spices and dips, as well as hamantaschen fillings that feature spinach, feta and herbs.
The Jewish community has always been connected to this city’s time-honored festivities, which come shortly after a domestic terror attack and the Super Bowl.
Stir up some winter warmth by the spoonful for Shabbat or any day.
As Jews left country after country, they took their favorite recipes, adapting them for the kosher kitchen and enriching cuisine everywhere they went, including America.