Recipes

Whether you’re looking for seasonal classics or something a little different, the wholesome ingredients and fresh flavors in these cookie recipes will make your senses sing.

Widely used during fall’s High Holy Days, honey is a Jewish symbol of sweetness.

These recipes are staples of Rebecca Broida Gart’s family meals during the High Holy Days, Hanukkah, Passover, and weekly Shabbat dinners. A few updated techniques and flavors make them suited to anyone’s healthy cooking repertoire, any time of year.

Warm up frigid nights with this cozy, better-for-you recipe for hot chocolate, made with coconut milk, raw cashews, and cacao powder.

This often-shunned veggie may surprise you. Mellow and crunchy, cabbage is surprisingly good in a multitude of dishes, especially ethnic foods with flavorful spices.

These beautiful spring rolls make a perfect meat-free lunch or dinner.

This curry dish is fast and flavorful.

This salad gets better a day later, after the flavors marinate, so try to save some for leftovers. It can also easily be made into a vegetarian dish by replacing the chicken with tofu.

Adding avocado and toasted corn tortilla strips as a topping to this hearty soup gives it southwestern flair.