“And He said unto me: ‘Son of man, cause thy belly to eat, and fill thy bowels with this roll […]
Luzina is a modern version of a medieval Arab candy made of almonds. According to The Oxford Companion to Sugar […]
My friend Delphine Gamburg, a French-Israeli, remembers how as a young girl in Paris, her Algerian-born aunt would give her […]
Kreplach are Ashkenazi dumplings, similar to pierogi, stuffed with meat or potato and served in chicken soup. My grandmother used […]
My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel with her […]
Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I’ve seen first in Israel, is stuffed […]
It’s hard to find many things all Jews can agree on. In fact, it’s probably impossible. But there is one […]
Corn casserole is an easy summer meal on its own. It’s a member of the israeli family of pashtidot (pashtida […]
Brandied peaches present a classic way to preserve this summer fruit for a long period. They are delicious served over […]
Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill. I prefer these after […]
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.