Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I’ve seen first in Israel, is stuffed […]
Passover
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. […]
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. […]
Tunisian Swiss chard stew (pkaila)
Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) to very dark […]
Kubbeh batata
From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef that she used to make every Hanukkah. The […]
Hungarian stuffed cabbage
Stuffed cabbage recipes are found all over Europe and the Middle East. Whether it’s the Hungarian version with paprika and […]
Yam, kale and quinoa salad
(Also known at my home as the salad I cooked for President Obama)