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Image 1 — German-Jewish Radish Salad, With Radishes From My Garden Plot
Image 2 — German-Jewish Radish Salad, With Radishes From My Garden Plot
Image 3 — German-Jewish Radish Salad, With Radishes From My Garden Plot
Image 4 — German-Jewish Radish Salad, With Radishes From My Garden Plot
▲ 434 r/JewishCooking

German-Jewish Radish Salad, With Radishes From My Garden Plot

I made a German-Jewish radish salad with radishes harvested from my community garden plot, which I planted at the end of March. The salad is crunchy, vinegary, slightly pickled, and very refreshing! It goes well on bread, in salads, or in rice bowls.

I then pickled the remaining radishes with water, apple cider vinegar, fennel seeds, and dill.

The recipe is from the German Jewish cookbook, although I doubled the amounts since I had over two pounds of radishes: https://www.amazon.com/German-Jewish-Cookbook-Recipes-History-Cuisine/dp/1611688736

1 lb red radishes

1 teaspoon salt

2 tablespoons apple cider vinegar

Black pepper

2 tablespoons finely chopped parsley

2 tablespoons vegetable oil

  1. Trim the radish tops and bottoms, and cut the radishes into very thin slices.

  2. Put a colander on a plate. Spread the radish slices in the colander and toss with the salt, to distribute it evenly.

  3. Put a small plate on top of the radishes and place two cans of food on top of the plate to weigh it down. Let sit for one hour.

  4. Remove the cans and press down on the plate to remove any remaining liquid, and then press down on the radishes again. Empty the liquid that has collected on the plate under the colander. Put the radishes in a serving bowl.

  5. Combine the vinegar, black pepper, oil, and parsley in a small bowl.Pour this dressing over the radishes and toss well. Enjoy!

u/Hezekiah_the_Judean — 5 days ago
▲ 120 r/gardening

Radish Harvest at My Community Garden

I planted three rows of red radishes at my community garden at the end of March, and harvested them all today. They are quite delicious, peppery and full of flavor, and I wound up with about three pounds of them.

I gave away a few radishes to my fellow gardeners. For the rest, I thinly cut them and ate some of them raw, and put a bunch in the refrigerator. I then pickled the remaining radishes with water, apple cider vinegar, fennel seeds, and dill.

Last year I wasted a whole bunch of my radishes because I didn't know what to with them. But I discovered I like pickled radishes and planned ahead this spring. My goal is to see how much (or if) I can reduce my grocery costs by eating from my community garden plot.

Tonight we feast! And Happy Mother's Day!

u/Hezekiah_the_Judean — 5 days ago
▲ 34 r/MontgomeryCountyMD

Radish Harvest at the Community Garden

I planted three rows of red radishes at my community garden at the end of March, and harvested them all today. They are quite delicious, peppery and full of flavor, and I wound up with about three pounds of them.

I gave away a few radishes to my fellow gardeners. For the rest, I thinly cut them and ate some of them raw, and put a bunch in the refrigerator. I then pickled the remaining radishes with water, apple cider vinegar, fennel seeds, and dill. Last year I wasted a whole bunch of my radishes because I didn't know what to with them. But I discovered I like pickled radishes and planned ahead this spring.

Tonight we feast! And Happy Mother's Day!

u/Hezekiah_the_Judean — 5 days ago
▲ 12 r/AskHistorians

I'm reading a book by Peter Perdue called "China Marches West: The Qing Conquest of Central Asia." In this work he states that during the Ming dynasty "even for defensive warfare, domestic Chinese horses were inadequate against the tough, swift ponies of the Mongols." He then details how there was an extensive trade for these horses and how emperors were willing to offer a lot of high quality goods.

How exactly were Chinese horses inferior--was it pasture, training, or other factors? And what about Mongol horses made them better, such that the Chinese were so eager to acquire them?

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u/Hezekiah_the_Judean — 12 days ago
▲ 2.2k r/harpersferry+3 crossposts

Today I went on a day trip to Harpers Ferry with a couple of friends. We hiked up to the Maryland Heights overlook, on the very edge of the state--about 4.5 miles round trip. https://www.nps.gov/hafe/planyourvisit/maryland-heights-trail.htm

The view was breathtakingly beautiful! And the weather was cool but sunny, with an excellent breeze. Some of the cliffs up there were closed to protect nesting peregrine falcons. Afterwards, we had a picnic and went to this historic candy store.

Highly recommended! If you can, go in the next few weeks--it's the perfect time, before the summer heat arrives.

u/Hezekiah_the_Judean — 12 days ago
▲ 30 r/Jewish

I wanted to share this interesting article about B'nei Menashe, a community of Jews living in the far northeast of India. It talks about their history, religious practices, and how many of them are moving to Israel: https://www.nytimes.com/2026/04/23/world/asia/india-jewish-tribe-israel-bnei-menashe.html?unlocked_article_code=1.fFA.5pHr.zpj-TYm2EwLD&smid=url-share

A lot of articles, especially in the New York Times, about diaspora Jews assume that everyone is an American Jews and traffic in stereotypes. I thought this was a good, thoughtful look at Jews who are often ignored.

u/Hezekiah_the_Judean — 14 days ago
▲ 11 r/JewishCooking

Quite simple and tasty.

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

  1. Preheat the oven to 425 F.
  2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
  4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
  5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
  6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
  7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!
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u/Hezekiah_the_Judean — 14 days ago
▲ 10 r/Jewish

https://preview.redd.it/ekuiwbcc8fyg1.jpg?width=4032&format=pjpg&auto=webp&s=b188207233fcfd99aba58994f487741bc8a1f995

Cross-posted from r/JewishCooking

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

  1. Preheat the oven to 425 F.
  2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
  4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
  5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
  6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
  7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!
reddit.com
u/Hezekiah_the_Judean — 14 days ago
▲ 5 r/ReformJews

https://preview.redd.it/c2gpcsrz7fyg1.jpg?width=4032&format=pjpg&auto=webp&s=f693932c9199cdd3b907474fac151efc363b83fe

I have been in a bit of a cooking rut lately, getting tired of recipes that take a long time to prepare, and so I was looking for relatively easy and quick recipes. This dish, from Adeena Sussman's cookbook "Sababa", is both of these things, and quite delicious as well. The sauce has yogurt and roasted tomatoes, the flavors meld together beautifully, and the sauce gives the pasta a delightful taste.

The recipe is as follows:

3/4 lb dried pappardelle pasta

5 tablespoons olive oil oil

3 minced garlic cloves

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cherry tomatoes

3 tablespoons heavy cream

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup Greek yogurt

Chopped parsley

  1. Preheat the oven to 425 F.
  2. Toss the cherry tomatoes with 2 tablespoons of olive oil, along with a little salt and pepper. Roast the tomatoes for 20-25 minutes, until they are slightly shriveled and start releasing a little bit of their juices.
  3. Meanwhile, bring a pot of salted water to a boil. Cook the pappardelle pasta according to the package instructions. Drain the pasta and toss it with a little bit of olive oil to keep it from sticking.
  4. Add 3 tablespoons of olive oil to the empty pot, reduce the heat to medium low, and add the garlic, cumin, and red pepper flakes. Cook over medium heat, stirring, until the cumin is fragrant and the garlic is light golden, about 2 minutes.
  5. Add the tomatoes, heavy cream, salt, and pepper and stir to combine. Reduce the heat to medium low and cook for 2 minutes.
  6. Add the yogurt and pappardelle, and stir to combine. Add a little bit of water (1/4 cup) to loosen the sauce, and stir everything together.
  7. Season with salt and pepper, and serve sprinkled with chopped parsley. Enjoy!
reddit.com
u/Hezekiah_the_Judean — 14 days ago
▲ 16 r/ReformJews

The TV show "Nobody Wants This" has been getting a fair amount of attention for its portrayal of Judaism and Jewish life. For those who have seen the show, is it worth watching?

I have heard both praise, for its looking at Judaism and Jewish converts: https://www.theguardian.com/tv-and-radio/2025/oct/18/nobody-wants-this-kristen-bell-adam-brody-netflix

But I have also heard criticism for its depiction of Jewish women and for its avoiding the topic of anti-Semitism, like here: https://thecjn.ca/arts-culture/nobody-wants-this-an-awkwardly-timed-infomercial-for-judaism/

u/Hezekiah_the_Judean — 1 month ago
▲ 40 r/ReformJews

Yesterday a Reform Jewish synagogue in my area did an event called Mitzvah Day, which is a day focused on performing mitzvot, often with a focus on social action and Tikkun Olam.

They had a lot of excellent projects and I signed up for the one decorating birthday cakes! People brought dozens of cakes and decorated them with frosting, sprinkles, and M&Ms. The cakes were delivered to a nonprofit called Birthday Cakes for Free, which delivers them to underprivileged kids who may not be able to get a cake for their birthday.

We decorated about 40 cakes, give or take. Some people made these really elaborate drawings with toppings. I hope that the kids enjoy them.

The people there were really friendly and glad that I came even though it wasn't my synagogue. In the future I may try to get a bunch of Reform Jewish synagogues to collaborate on a bigger Mitzvah Day project!

u/Hezekiah_the_Judean — 1 month ago