It’s true that at this point most of us are tired of winter, snow and root vegetables and that we’re […]
Rosh Hashanah
Butternut Squash, Chicken and Harissa Rice
A fall variation of a classic Palestinian upside-down rice dish, originally made with layers of eggplant and cauliflower.
The Cuisine of the Jews of Georgia
Temuri Yakobashvili and Yana Fremer celebrate the Jewish High Holidays at their home in Washington, DC, far from their hometown […]
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
Quick Kreplach with a trick in pho-chicken soup
You could always tell the time of year by looking at my Polish grandmother Rachel’s chicken soup: If it was […]
The Power of Couscous
Einat Admony is an Israeli chef known for her modern and irreverent interpretations of Middle Eastern cuisine. Her “everyday cauliflower,” […]
Date as a symbolic Rosh Hashanah food
This time of the year, when the first signs of fall are evident and Rosh Hashanah is on its way, […]
Italian Rosh Hashanah cake: Sfratto Dei Goym (Eviction of the Goyim)
On a trip to Tuscany in 2011, I visited Pitigliano, a small medieval town located on a tuff hill in […]
Honey babka for Rosh Hashanah
Eating honey on Rosh Hashanah is a tradition that was first mentioned in the writings of the Geonim of Babylon […]
Honey, orange and hazelnut babka
either Russian-style simple roulade-shaped cakes, or the German-Austrian kugelhopf style pastries. Braided babkas, considered a staple of North American Jewish […]