Or how the humble fish became haute cuisine in America
Cuisine
Basque burnt cheesecake
The trendiest of all cheesecakes (for now, at least) comes from the Basque region of Spain. Despite the honorable name […]
Bulgarian feta, yogurt and phyllo pastry (banitsa)
Banitsa comes from the Turkish family of pastries called borek, that spread throughout the Ottoman Empire. The recipe is still […]
Seven species tabbouleh salad
Tabbouleh is an Arab salad from the Levant, and it is always based on fine bulgur and plenty of chopped […]
A nondairy Shavuot, the traditional way
Preparing for a nondairy Shavuot, just like Jews have done for centuries
Middle Eastern lamb and pistachio kebab
Kebab (or kifteh) is probably the most popular dish to grill in the Middle East. No wonder, as the ground […]
Middle Eastern granola
Granola is one of those pantry staples that’s worth the small effort of making at home. Not only does it […]
Rice with fava bean and herb
Fresh fava beans are in season in spring, and so it is no surprise that it became part of the […]
Moroccan potato and carrot pie (Maakouda)
Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews adapted it as a […]
Classic tzimmes
Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. […]