Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from […]
This haroset incorporates some of the Persian cuisine’s favorite staples: pistachio, walnut and pomegranate.
Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes consist of the […]
 This dish celebrates spring abundance in all its beauty and flavor. Feel free to include any spring vegetable, including baby […]
This sounds almost too good to be true. But there’s a reason why this recipe, that first appeared on an […]
Mina is a Jewish Sephardi Passover pie made with matzo crust. There are many variations of minas throughout the Sephardi […]
Iraqi haroset is as simple as it gets. It consists of only date syrup and nuts. Date syrup is a […]
Mina is a Passover pie from the Sephardi cuisine, made with layers of matzo and filling. The most traditional minas […]
This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, plenty of […]
Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda became a traditional […]
Vered Guttman is an Israeli chef and food writer living in Washington DC. Her columns on Israeli and Jewish food appeared in Haaretz for six years. Vered’s writing was also published in the Washington Post, Slate, Moment Magazine and others.