The Simanim Delicacies Cooking Demonstration at Beth Jacob Congregation in Beverly Hills had 70 women attendees learning and savoring some classic, and some updated, Sephardic recipes.
Indeed, none of us knew what to say at the sight of a giant, cooked trout head next to a cup of wine. My brother-in-law explained that it was a North African custom symbolizing a hope to be at the metaphoric head, rather than the tail, of the year.
The Jewish Journal caught up with Kosher in the Kitch’s Nina Safar, a Pico-Robertson based cookbook author, social media maven with 70,000 followers and single mother who offered up her favorite recipes and tips for cooking for Rosh Hashanah and year round.
Every year my mother reminds us of the rules that she learned at the table with her grandfather Yosef Chai—that we wear white, that we greet each other cheerfully and that we be especially careful not to break anything.
The aroma. The sizzle. The smoke. The smell of a grilled steak is one of the most enticing and irresistible temptations on earth. The taste of a properly grilled steak is just a primal pleasure.
We can’t imagine anything more perfect than tomatoes to eat on these hot summer days, so we thought we’d share our all time best tomato salad recipes.
In 2002, Yotam Ottolenghi, the Israeli-born London chef, reinterpreted Middle Eastern cuisine and made it chic, transforming forgotten vegetables like kohlrabi and fava beans into bright, sexy super stars.
One of my favorite recipes is this Spectacular Summer Semolina Cake, a great way to incorporate the flavor of peaches (and to use up all the ripe peaches in my home).
Rachel and I have been inspired to become mixologists and make Gazoz for our social gatherings, only we add a bit of liquor to add to the fun!
We share Rachel’s Arroz con Leche recipe, but encourage you to make it your own. This dessert lends itself to many and any add ins.
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