Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the […]
Author: Vered Guttman
Khoresht fesenjan – Persian chicken, pomegranate and walnut stew
Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian […]
Persian chickpea & chicken matzo ball soup (Gondi)
Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular among Jews. The […]
Manoras – Turkish matzo with cheese and eggs
Here’s a recipe that comes from the Turkish-Jewish community, that I’ve learned about thanks to the wonders of the many […]
Ashkenazi Passover board
It’s hard not to get inspired by all those over-the-top cheese and chocolate boards on social media in the last […]
Chopped liver
I can’t think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver on a slice of […]
Pre-Seder nosh: cold beet borscht
There are many advantages to making your own chrein (which is, for those who missed out on their Jewish education, […]
Horseradish and beet sauce (chrein)
Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from […]
Persian haroset
This haroset incorporates some of the Persian cuisine’s favorite staples: pistachio, walnut and pomegranate.
Italian chestnut and orange haroset
Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes consist of the […]