| The Jewish Week | Food & Wine
8 Great Israeli Cafés Serving Coffee And A Slice Of Social-Welfare

Café Shalva employs people with intellectual disabilities. Photo: courtesy

    (Via Israel21c) – “Ben” smiles as he loads an industrial juicer with oranges at Harutzim bistro-café in Jerusalem’s Talpiot business district, run by SHEKEL-Community Services for People with Special Needs as a social business.

    His smile broadens with pride when he hands me a glass of fresh-squeezed juice under the encouraging eye of training supervisor Noa Zwebner.

    Rediscovering Israel’s Ancient Olive Industry

    Olives right off the tree in the Upper Galilee. Photo by Jessica Halfin

    (Via Israel21c) – Late into an unusually warm Israeli autumn, the olive trees of the Upper Galilee have held their ground through the intense summer, and are bursting with tons of ripened blackish-purple and green fruit.

    Ready to pick the season’s bounty after the first drizzles of the rainy season, Adnan Karabash and his family take to their grove in Maghar, a village inhabited by Druze, Christian and Muslim Arabs.

    Russian Cabbage Soup

    Russian Cabbage Soup (The Nosher via JTA)

    Russian Cabbage Soup

    (The Nosher via JTA) -- Shchi, or Russian cabbage soup, is among the more well-known soups in Russia. It is usually made with white or green cabbage, but some versions are made with other green leafy vegetables, especially spinach, sorrel or nettles.

    Shchi is usually served with sour cream and some black bread on the side. Unlike borscht, there are no beets in this soup.

    (This recipe was excerpted with permission from "Hazana: Jewish Vegetarian Cooking," by Paola Gavin, published by Quadrille in October.)

    The 5 Weirdest Kosher Foods You’ll Be Eating In 2018

    Kosherfest in Secaucus, N.J., is the world’s largest kosher trade show, Nov. 14, 2017. (Josefin Dolsten)

    SECAUCUS, N.J. (JTA) — “Caution: Meat and dairy sampling on show floor,” read a sign at the entrance to Meadowlands Exposition Center.

    That may seem like an unusual warning outside a convention center, but to the crowd attending the food expo there on Tuesday, it made sense: Kosherfest is the world’s largest kosher food trade show, where the vast majority of those attending follow the Jewish prohibition against mixing meat and dairy.



    All festive meals, and nearly all extended family gatherings, are greatly improved by the judicious provision of choice wines and spirits. Thanksgiving is no exception.

    Indeed, Thanksgiving should be thought of as an opportunity—unbounded by the usual constraints imposed by Shabbat and Jewish holidays—to entertain big with kith and kin. It is a festive meal entirely free of religious overtones or holiday-specific obligations.

    Turkey Pot Pie

    Turkey Pot Pie

    On Thanksgiving you can count on three things: football on TV, turkey for dinner, and lots of leftovers. But when dinner is done and the games are over, it’s those leftovers that endure, especially the ones from the turkey.

    There's very little lost in turkey leftovers. You can find something worthwhile in every scrap: slices for sandwiches, chunks for salad, bones for soup. Even those smaller, less lovely-looking tidbits come in handy for pot pie.

    Classic Pecan Pie

    Classic Pecan Pie

    Roast Turkey With Strawberry Pineapple Salsa

    Roast Turkey With Strawberry Pineapple Salsa

    Chocolate Quinoa Cake

    Chocolate Quinoa Cake (The Nosher via JTA)

    Chocolate Quinoa Cake

    (The Nosher via JTA) -- I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they would actually be tasty. This cake is surprisingly moist and delicious.

    Note: This recipe is gluten- and dairy-free, and Passover friendly. You can make this cake up to three days in advance, and it also freezes well.

    This recipe is excerpted with permission from Paula Shoyer’s cookbook "The Healthy Jewish Kitchen."