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Sharon Gomperts and Rachel Emquies Sheff

Sharon Gomperts and Rachel Emquies Sheff

A Tale of Love and T’bit

T’bit is the Iraqi/Babylonian version of cholent, a wonderful slow cooked chicken and rice dish.

A Class Act— Making Kubbah Bamia

The crown jewel of the Babylonian Jewish kitchen, kubbah are shells made from semolina stuffed with a mixture of ground beef, Italian parsley and onion.

Sweet Dates and Tu B’Shevat Recipes

All of the seven species play a popular part in the cuisine of Sephardic Jews. But this week, Sharon and I wanted to highlight two particular ingredients — olives and nuts.

Au Revoir— Recipes for a Farewell Party

When Neil and I found out that Rabbi Bouskila would be returning to Los Angeles for the bar mitzvah of close family friends, we knew this was our opportunity to throw a Farewell (until we see you soon) Party. 

A Fresh Farro Salad

A nutritional powerhouse, farro contains protein, minerals, vitamins and antioxidants.

A Winter Vegetable Soup for the Long Game

The wonderful thing about soups is that they are so nourishing and so comforting. Prepping the vegetables does take a little time, but once you throw everything in the pot, soup requires zero effort.

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