This article discusses a recipe for a strawberry barley summer cake, emphasizing the anticipation of summer and the arrival of fresh strawberries at the market.

This recipe is for a crushed new potato and asparagus salad that can be made vegan by substituting ricotta with vegan cheese or tofu and using date syrup instead of honey in the dressing.

Yoshon refers to the Jewish law that permits the consumption of grains planted before Pesach, while chodosh is grains planted after Pesach, subject to restrictions.

This article highlights a variety of Jewish vegan recipes perfect for Veganuary, featuring dishes like stuffed butternut squash, gingerbread cheesecake, barley risotto, barley apple salad, chocolate mousse, tofu steaks with pomegranate molasses, butternut and pumpkin curry, vegan 'chicken' soup, freekeh and winter greens soup, chocolate, chestnut and whisky loaf, Polish mushroom and barley soup, chickpea and root veg tagine, Mejadra with black eyed peas, citrus purple slaw, and Spanish vegan paella.

The article discusses the link between whiskey production, feminism, and the Talmudic tractate of Sotah in the context of Tu B'Shvat.