Tina Wasserman
Bio:
Tina Wasserman is the author of two best selling cookbooks, Entrée to Judaism and Entrée to Judaism for Families. A trained educator and Jewish culinary historian, Tina is a guest lecturer at synagogues and pre-schools all over the world and her hands-on cooking classes are enjoyed by children and families alike. She can be reached on her website cookingandmore.com for further information about programs.
Posts
Ponchiki: Polish Cheese Doughnut Holes
There are two stories associated with Hanukkah: One tells how the vial of oil that...
Dulce de Manzana
Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on...
Roasted Butternut Squash with Apples and Onions
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your...
Burmolikos: Bulgarian Matzah Puffs
Missing morning carb treats like doughnuts? No need to stress if you are following the culinary...
Gluten-Free Chocolate Hamantaschen
Hamentaschen or “Haman’s Pockets” are the traditional dessert of Ashkenazi Jews on the holiday of...
Honey Zimsterne “Star” Cookies
Food pathways show the influence on recipes from region to region and neighbor to neighbor....
The Right Way to Make Potato Latkes
If you have just been asked to make the latkes for your child’s classroom during...
Sweet Potato Pumpkin Cazuela for Sukkot
Sukkot is synonymous with fall fruits and vegetables which are often used to decorate the...
How To Make Traditional Rosh Hashanah Teiglach
Teiglach is an eastern European confection most closely associated with Rosh Hashanah. It was often...
Molten Chocolate Cookies for Tu B’Av
What better way to celebrate and #ChooseLove on Tu B’Av, the Israeli holiday of love...
