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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.
Add a taste of the American South to the table.
A Sephardic seder or vegan entrees go a long way in meeting the culinary needs of guests gathered around the holiday table.
Dining at one of Alon Shaya’s restaurants (he’s a two-time winner of the James Beard Award) is a culinary adventure with dishes gleaned from Israel.
Avocados, plantains, pumpkins, breadfruit, coconut oil … put these foods and flavors on your table.
White, as in milk and milk products, symbolizes the purity and sanctity of the Torah.
Everything at a Tel Aviv home had been locally produced—fruits, vegetables, cheeses, the full-bodied olive oil and the wine.
Traditional holiday dishes can be flavored with never-before available dried spices and herbs, many of them mixed medleys like za’atar, shawarma and hawaij.
Skip the usual soup and stick with the two proteins: fish and meat. Each may become a year-round favorite.