either Russian-style simple roulade-shaped cakes, or the German-Austrian kugelhopf style pastries. Braided babkas, considered a staple of North American Jewish […]
When I asked why the word “kigel” disappeared from the American Jewish culinary vocabulary, I was told it is due to a set of pelvic floor exercised by the same name, invented in 1948 by Arnold Kegal.
An Italian-inspired delicacy, perfect for any Jewish holiday. If you’re making this soup for Passover, you can keep the celeriac […]
This Middle Eastern-Italian-inspired tart can fit well on your traditional Thanksgiving table, as well as Jewish holidays such as Tu […]
Perfect for Rosh Hashanah and year round. The tahini makes the cake unbelievably moist and full of mild halva flavor. […]
Madjool dates of the highest quality, meaning very ripe and tender, will work best for this recipe. If you get […]
Super easy Rosh Hashanah themed dessert. Use vegan ice cream if you need it to be parve. I prefer the […]
Use either baby gold potatoes or fingerling potatoes. The advantage of the latter is that you do not need to […]
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.