Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
Passover
North African stuffed artichoke bottoms in red sauce
Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as […]
Lamb shoulder with spring vegetables
“You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or […]
Tahini and halva brownies for Passover
Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to freedom. It’s […]
Matzo lasagna
Growing up in Israel in the 1970s, I was exposed to only one kind of lasagna: my mother’s. It was […]
Swedish Almond and potato cake (kronans kaka)
Kronans kaka, a Swedish almond and potato cake, is a traditional cake from the 1800s. Potatoes replaced flour in this […]
Iraqi stuffed onions and tomatoes
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in 1943, […]
Sephardi chicken and potato stew (Sofrito)
In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi […]
Sephardi celery root and carrot in lemon (apio)
Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. You can find […]
Iraqi meatballs in sweet and sour apricot-tomato sauce
My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel with her […]