The author reflects on losing two subscribers to her newsletter, The Jewish Table, due to differing views on Zionism and Israel.

The article discusses the concept of "Jewish food" and its significance.

In this text, the author begins by sharing a recipe for Dried Fruit and Walnut Bread and mentions that it is inspired by the upcoming Jewish holiday, Tu Bishvat.

The Best of The Jewish Table, 2023 is a compilation of favorite recipes and newsletters from the year.

The author starts off by offering a special Hanukkah subscription discount and lists things that are helping to slow their heart rate amid current turmoil, such as Hanukkah festivities, music, volunteering, mindfulness, and walks in the snow.

In this recipe from The Jewish Table, the author provides a simple and delicious recipe for Spiced Gelt Hot Chocolate, just in time for Hanukkah.

The author of the newsletter struggles to find the right words to introduce a recipe for Smoky Sumac Lentil Soup.

The article discusses a recipe for Orange and Red Soup that would be a great addition to a Rosh Hashanah table or any dinner in September or early October.

"PORTICO: Cooking and Feasting in Rome's Jewish Kitchen" by Leah Koenig is a new cookbook that explores the 2,000-year old Jewish history in Rome and the vibrant community that maintains its traditions and cuisine.

The writer is sharing a recipe for dill and pistachio pesto and expresses excitement to reconnect with their readers after missing a newsletter.

This newsletter includes a recipe for Frangipane Cheesecake Spirals, a delicious dessert for Shavuot or springtime.