Tag: Jewish Food
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Hazelnut, Pistachio and Cherry Thin Cookies
Thin is a descriptor of the cookies — not what you will be if you start eating these and don’t stop, as I am wont to do! These cookies have become mine and Daniel’s signature bake — to the point that we have friends and community members request them when we visit, rather than sending…
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Chrain-Cured Salmon
A ridiculously easy, make-ahead showstopper that blends classic Scandinavian technique with bold Ashkenazi flavour. “Chrain” refers to a traditional Jewish condiment made from grated horseradish, vinegar, and sometimes sugar and beetroot. Pungent and powerful, it’s usually served with gefilte fish—but here, it meets gravlax in a bold new way. This dish is not only absurdly…
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Classic Potato Latkes
I love watching food bloggers and up-and-coming food stars; they always have the best tips, two of which I think are great. The first: to keep your oil from turning bitter with lots of black bits floating around, add 2-inch pieces of raw carrots to the oil along with whatever you are cooking; the carrot…
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Italian Ricotta Doughnuts – Zeppole
I call these my miracle doughnuts. Chanukah is all about miracles—not just the miracle of the oil that lasted in the menorah in the newly rededicated Temple in Jerusalem, but also the miracle of the Maccabees winning back Jerusalem and Judea from the Seleucid Greeks. With that, I bring you Zeppole—Italian ricotta doughnuts. Anyone who…
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Savta’s Kubeh
Kubeh is the dish I most closely associate with my Savta (Grandmother). Not a Friday went by that she didn’t make kubeh—the finicky-to-shape dough made of kneaded bulgur and flour, barely held together. Yet in her hands, the dough was easily manipulated into a thin shell that held within it a ground beef and onion…
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Chicken in a pot with potatoes – Chicken Sofrito
A classic Sephardi dish of golden chicken and melt-in-your-mouth potatoes—slow-cooked in tradition and rich with flavour. Sofrito is a dish found in nearly every Sephardi family, with each household claiming its own unique version. Traditionally, it involves slow-cooking meat—whether chicken, lamb, or beef—in its own juices. Towards the end of the cooking time, lightly fried…
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Black & White Cookies
Makes 5-6 very large cookies The first recipe I ever wrote was for Black and Whites. Away from New York and feeling homesick, this was the food I craved more than anything. It was our first year living in Israel, and I searched far and wide for a Black and White cookie. I finally gave…
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Krupnik (Mushroom Barley) Soup
A Krupnik soup would have been a staple in any Polish home. In Jewish homes, due to kosher dietary restrictions, two different versions emerged: a parve one and a meaty one. The parve version was often served with sour cream. Once in America, this soup became a classic in Jewish delis. Don’t be daunted by…
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Hungarian Goulash
What is your comfort food? Are there universal comfort foods, such as chocolate and ice cream, or potatoes and pasta? Does it need to be greasy, sweet, and carbohydrate-filled? Or is comfort food something that takes you back to a time when you felt safe and looked after? For me, goulash is my comfort food—served…
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If Challah be the Food of Love, Bake On.
My Family: a family of bakers and keepers of tombs: Click here for my new challah recipe (pictured above). When Napoleon said that an army marches on its stomach, did he know my People? Aside from the pure evil we are witnessing, our daughter Odelle, who has been volunteering all around Jerusalem, has mentioned that…