ARTICLES BY LEVANA

Don't Skip Dessert
By Lévana Kirschenbaum / Kallah Magazine
Dreading the heat generated by heating devices during the dog days of summer? Or dreading the heavy, cholesterol laden fare of the usual barbecue? Ah, this is when our creativity comes to the rescue, and rewards us with a feast. Cold foods, when properly and imaginatively composed, are so wonderful that I have no qualms whatsoever serving them a good part of the spring and all summer, even in the comfort of my own kitchen, to distinguished company. MORE...

Edible Gifts for Purim
By Lévana Kirschenbaum / CHABAD.ORG
Since I only have eyes for kosher, homemade and natural, Purim is perfect time to send a select few some fabulous, homemade, fun and useful goodies (did you say fun and useful? Of course! MORE...

Vegetable Soup
By Lévana Kirschenbaum / BFRUITFULL.COM
What’s leaner than chicken soup, but just as satisfying? A fresh vegetable soup. Whether you want to take the chill out of a cold, winter day or change up your Shabat menu, this bowl of vegetarian heaven should satisfy. MORE...

CHOCOLATE CHIP COOKIES
By Lévana Kirschenbaum / BFRUITFULL.COM
Here’s a no-fail recipe for that childhood favorite. It’s sweet and simple and will rekindle fond memories for you and your family. MORE...

The Joy of Soy
by Lévana Kirschenbaum / EMUNAH Magazine
A year or so ago, I received an invitation to appear on a morning TV show. The theme? A blind tasting of my soy-based desserts, and their exact counterparts made in the conventional way. MORE...

Light and Luscious Shabat
By Lévana Kirschenbaum / BFRUITFULL.COM
Whenever there is an opportunity to save cooking or prepping time and still eat well with minimal or no loss of nutrition, I am the first to take it. MORE...

Potato Latkes; Overcoming the Fear of Frying
By Lévana Kirschenbaum / The Jewish Woman
You may have guessed it: I have nothing nice to say about frying. MORE...

 

ARTICLES ABOUT LEVANA

From Morocco to Manhattan
by Lynne Meredith Schreiber; WORLD JEWISH DIGEST
For Levana, then, the fact that the realfood movement - explored in books like Omnivore's Dilemma and In Defense of Food - is having its cultural moment in the U.S. couldn't be more gratifying. The best way to eat, the movement teaches, is as our ancestors did: simply whole foods, as fresh as possible and mostly plants. Levana has been on this bandwagon since before it even got rolling, and in fact, she was among the first to bring wholesome traditional eating to the kosher world. MORE...

At the End, Sweet Apples
by Candy Sagon; WASHINGTON POST
A Rosh Hashanah tradition among Jews of Eastern European origin is to eat a sweet apple dessert to signify hopes for a sweet new year.
Apple cake is a common choice, but this French apple flan is more unusual. It is made with chunks of tender apples surrounded by a firm, creamy custard. The custard can be made with soy milk instead of regular milk for those who prefer a non-dairy dessert. MORE...

LEVANA KIRSCHENBAUM
BFruitfull.com
[LEVANA] has devoted herself to spreading the good word about natural, elegant, and simple cooking to thousands of cooks of all stripes: kosher, dairy-free, and beyond. MORE...

A Lady Named Lévana: High Priestess of Kosher Gastronomy
by Judy Ross; NYBLUEPRINT
[LEVANA] has evolved into a vocal and vastly visible proselytizer for her personal cooking style, with its roots in her Moroccan heritage, its trunk solidly planted in the laws of kashrut, and its multiple branches reaching avidly into an array of contemporary culinary trends that celebrate fresh, light, and healthy. MORE...

Romancing the Stove
By Helen Zegerman Schwimmer
Watching Master Chef Lévana Kirschenbaum orchestrate a gourmet meal is like observing a maestro conducting an intricate symphony. MORE...

Cooking Up a Seder Storm on the Upper West Side
By Aimee Zeltzer; NYBLUEPRINT
"There are two ways of dealing with Pesach – cook, or be cooked (for). MORE...

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