Issue No 26 - April 2021
This issue is dedicated to celebrating the season and introducing some fresh ideas for spring — unique breakfasts, dinners, and desserts. Gardening expert Ahuva Gottdiener joins our culinary school column to share everything you need to know about gardening. Discover tofu, a vegan, protein-packed blank canvas that, when prepared properly, can really impress. Revel in the young, innovative private chefs behind Sol Dining who came to cook in our kitchen and showcased what they have to offer. Besides for a great story, there are some inspiring, creative recipes for the ambitious home cook.
Then off to Israel for our travel feature, where we gain perspective on Lag Baomer, a unique Jewish holiday that we had yet to cover in previous issues due to timing. Danielle Renov shares her past experiences celebrating this holiday at the gravesite of Rabbi Shimon Bar Yochai.