Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
Kitniyot (legume) free
Passover recipes without legume or rice
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 […]
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 […]
Chicken liver stuffed matzo balls
Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I’ve seen first in Israel, is stuffed […]
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. […]
Braised brisket with root vegetables & prunes
Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket is the most […]
Vegan borscht soup
There are so many versions of borscht, but most include beets that give the soup its signature color and flavor. […]