A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted in pomegranate molasses and honey (both […]
Ashkenazi
What our grandmothers said we should eat before and after the fast
Yes, we need to plan what to eat even when we fast. For many, Jewish holidays are about food. Even […]
Festive breads for Rosh Hashanah
Mtzlal Redie Wossihun still remembers her mother getting ready to bake the misowat (or masawayt), bread of Mitzvot for the […]
Food and Death: A Look at the Tasty and Tearful Tradition of Jewish Mourning
For American Jews, bagel platters may be the most common food served after a funeral or during the shivah (the […]
Key shaped challah (shlissel challah)
Shlissel challah is a key-shaped bread prepared by Ashkenazi Jews for the first Shabbat after Passover. The challah may be […]
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 […]
Ashkenazi cholent – Shabbat overnight stew
When I was growing up in Israel, every shabbat afternoon was spent at my Polish grandmother’s, Rachel. As we sat […]