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2 weeks ago | 
simplyrecipes.com | Micah Siva
Simply Recipes / Micah Siva For many, Passover is a time where we dream of all that we cannot have—from bagels to breads, pastas to pancakes. For my family, the restrictions instead felt like a means to get creative, where we played around with all that we could have. Over the years, we’ve made way for new and inventive recipes like matzo spanakopita and taco shells.
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3 weeks ago | 
thejc.com | Micah Siva
1 medium sweet potato, peeled and cut into 5cm x 1cm (2 x ½-inch) wide wedges 6 medium carrots, cut into 5cm x 1 cm (2 x ½-inch) pieces 2 medium parsnips, cut into 5cm x 1cm (2 x ½-inch) pieces 6 spring (green) onions, cut into 5cm (2-inch) pieces 3 garlic cloves, finely chopped 75g (½ cup) dates, pitted and roughly chopped 50g (½ cup) pecans, roughly chopped 160ml (⅔ cup) apple juice 180ml (¾ cup) vegetable broth, low-sodium if preferred 2 tbsp maple syrup 2 tsp freshly grated ginger 1 tsp...
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3 weeks ago | 
jewishaz.com | Micah Siva
The week of Passover can be a challenge when it comes to feeding your family, especially if your little ones are already tough to please at the dinner table. Many of their favorite dishes, including chametz-heavy pasta and pitas, are likely off the table for the week. Because of my experience not only as a mom, but also as a dietitian, I like to give my family the option to build their own meals.
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3 weeks ago | 
thejc.com | Micah Siva
Gefilte fish is a delicacy in my family; my great-grandmother Freda was famous for her homemade gefilte. My mom and grandmother spent years trying to replicate her recipe, which was passed down verbally with measurements of handfuls and a bisl (“a bit”). The key to replicating the taste was in the fish itself and tasting the raw mixture before cooking. After years of trying, they were finally able to nail it down.
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1 month ago | 
jewishrhody.com | Micah Siva
Posted Thursday, March 6, 2025 9:17 pm In the spirit of the upcoming holiday of Purim, here are several hamantaschen recipes from different corners of Jewish and fusion culture.
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1 month ago | 
simplyrecipes.com | Micah Siva
This might be controversial, but I’ve never been a fan of mayonnaise. To me, it’s too rich, too eggy, and too gloopy. This is most likely because I grew up in a Miracle Whip household, where mayo was nowhere to be found. In its place, we dolloped the tangy zip of Miracle Whip onto tomato sandwiches, into our egg salad, or even folded it into our chocolate cake batter. While I’ve retired my jar of Miracle Whip dressing, my deep love for egg salad sandwiches remains.
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1 month ago | 
yahoo.com | Micah Siva
Simply Recipes / Micah SivaGenerate Key TakeawaysThis might be controversial, but I’ve never been a fan of mayonnaise. To me, it’s too rich, too eggy, and too gloopy. This is most likely because I grew up in a Miracle Whip household, where mayo was nowhere to be found. In its place, we dolloped the tangy zip of Miracle Whip onto tomato sandwiches, into our egg salad, or even folded it into our chocolate cake batter.
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2 months ago | 
simplyrecipes.com | Micah Siva
My Grandpa Louis was born on Valentine’s Day in 1927. Every year, we celebrated Valentine’s Day with a home-cooked dinner at his house, joking that he would always be our first and only Valentine. Louis was a food lover and always had room for dessert, whether it was a poppyseed cookie, angel food cake, or anything with coconut.
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2 months ago | 
vegnews.com | Charlotte Pointing |Natalie Norman |Micah Siva |Mary Callan
In January 2025, for the eighth year in a row, the US News & World Report crowned the Mediterranean diet as number one for health and well-being. “The Mediterranean diet focuses on quality and lifestyle rather than a single nutrient or food group,” the publication noted. It praised the diet’s emphasis on whole foods, like fruits, vegetables, nuts, and beans, all of which take center stage over processed foods and red meat.
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2 months ago | 
vegnews.com | Charlotte Pointing |Brian Watson |Micah Siva |Danielle Keith
Most of us love to dine out. In fact, research suggests that, on average, Americans eat at restaurants around three times a month, while the average Brit will head out to eat more than once a week. Jump to the recipesIt makes perfect sense. Dining at a restaurant is a fun, social experience, and it doesn’t require heading to the kitchen to tackle the dishes afterward.
