To save time, and frankly, on calories too, the recipe calls for boneless and skinless chicken cuts. Those do not […]
Or everything you need in order to prepare a full festive feast in three hours or less (including, but not […]
Khenagi are Georgian matzo balls made with matzo meal, ground walnuts, onion and eggs and cooked in chicken broth. These […]
It is customary to serve stuffed vegetables for Simchat Torah, the day of celebration of the Torah, marked at the […]
While this is a perfect fall time salad that will take you all the way to spring, it can also […]
This recipe is influenced by traditional the Persian cuisine’s use of sour pomegranate syrup in cooking, adding a sweet Iraqi […]
Another month, another mouthwatering potluck for Washington’s group of Ladino-speaking Jews: Lilian Katz has brought her kuajado di spinaka, a […]
To make this Persian inspired salad even easier to prepare, use pre-roasted beets and peeled pomegranate seeds, available in many […]
The Sephardi tradition for Rosh Hashanah includes multiple symbolic blessings over a variety of small dishes. This not only provides a nice […]
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.