Category: Mains
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Chermoula Chicken with Potatoes and Tomatoes
Adapted from Blanche Vaughan My style of cooking is mainly European, with some recipes coming from my American childhood, and many influenced by my Savta, who was a Sefaradia, with parts of her family—family tradition has it—never having left Israel. Other influences come from the capitals of the Sephardi world. Many today confuse what in…
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Chicken Pot-Pie
Who doesn’t love a pie? Especially a savoury one. This chicken pot pie is my answer to the age-old dilemma: how do we make a rich, creamy, comforting pie that fits within kosher laws—without losing any of its indulgent flavour? The secret to a good chicken pie is the béchamel. Traditionally made with butter, flour,…
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Lazy Chicken
I call this Lazy Chicken because it’s the recipe I reach for when I’m short on time, energy, or both—but still want a one-and-done type of chicken. I don’t claim anything about this recipe as original (aside from the name, and perhaps the optional addition of potatoes). This very combination has appeared in Jewish day school, synagogue…
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Empanadas
Makes 12–15 medium-sized empanadas Though many think of empanadas as South American savoury handheld pastries, they are in fact originally from Spain. The author of the Shulchan Aruch – Rabbi Joseph Caro (1488–1575) – writes about empanadas in his treatise on Jewish law. Empanadas travelled east with the Jews fleeing the Spanish Inquisition, and many say that…
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Daniel’s Cold Roast Beef
Daniel is a really good cook. Since the early days of our marriage, he’s always helped in the kitchen — making some dishes entirely his own — and never has a dish been more Daniel’s than this roast beef. To the point that he even has a special Bluetooth thermometer to make sure it comes out perfect every time.…
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Falafel
Homemade falafel, fresh out of a fryer, is among the most delicious things one can make with chickpeas. Eaten across the Middle East and frequently referred to as the national dish of Israel, these little balls of joy can be found on street corners and supermarket shelves the world over. Such is their popularity that…
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Potato and Onion Galette
I think of a galette as a low maintenance version of a quiche, just as delicious because of the flaky pastry and amazing filling, but no need to worry about a pie dish or custard. Because a galette is far drier than a quiche, it travels easily and tastes amazing at room temperature. This galette…
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Spinach and Feta Rolls (or Pie)
No Shavuot would be complete without these ubiquitous Balkan rolls of spinach and feta. That said, after every single year I’ve made them—and made a total fool of myself eating far more than I should—I ask, “Why only once a year?” Don’t be like me. Make these, and make them often! INGREDIENTS: METHOD: To Make…
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Salmon with Preseved Lemon and Israeli Couscous
This is one of those dishes that sounds like a patchke (Yiddish for messing with little things, getting busy when you just don’t need to – don’t you just love Yiddish, where one word can mean so much) but in truth, all the little steps amount to one delicious dish, where every element works together…
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Blintzes
The blintz sounds like an extraordinary Ashkenazi dish, with a name that could only have come from the Old Country. But broken down to its simplest form, a blintz is a thin crêpe filled with just about anything—from cheese to potatoes to chopped liver. In a world where food was limited and ways of using…