Home Authors Articles by Sharon Gomperts and Rachel Emquies Sheff
Sharon Gomperts and Rachel Emquies Sheff
We are here to highly encourage you to try to make homemade hummus. It’s quick, it’s easy, it’s cheap, it’s eco-friendly and it’s super nutritious.
Becky Sheff has Bendichas Manos, blessed hands in Ladino. In the world of Judeo-Spanish speakers, this is the ultimate compliment to bestow on a cook.
As Sephardic Spice Girls, Rachel and I approach the dessert conundrum with serious consideration.
My son Ariel called me from Jerusalem this week. He told me that he and his wife Rachel had booked a Sukkot meal at the Sephardic House Hotel.
Beverly Cohen grew up on a chicken farm. Her grandparents were emigres from Russia. They landed in Cleveland, Ohio and then settled in Los Angeles, where they started a chicken farm.
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.
Every Rosh Hashanah, my mother, my daughters and I set the table with all the foods for the simanim, the signs for a sweet, happy, healthy New Year.
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.
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!
With its thick creaminess and special spice-infused sweetness, rice pudding is a wonderful comfort food.
Thai vegetable curry is a recipe that we’ve been cooking for over two decades.
Fresh figs are a deliciously romantic addition to desserts, cheese boards, tarts and salads.
We were inspired to take our grandmother’s baba ghanoush recipe and give it a flavor makeover.
Can there be a Jewish holy day or Friday night dinner without a brisket?
Kubbah is the crowning glory of Iraqi cuisine and there are many different kinds.
The real creativity of the modern Israeli food scene is the reinvention of fresh vegetables from the Shuk into culinary masterpieces.
The North African immigration to Israel, France and America has made merguez a popular staple in street food and barbecues.
What takes this cheesecake to heavenly heights is the garnish of delightfully citrusy bright orange sauce and sweet mango.
The beauty of a quiche for brunch or any meal, is that it can be prepared ahead of time and then reheated quickly.
Herby, nutty, crispy, earthy, tangy Za’atar is the quintessential seasoning of the Israeli kitchen.
Every community has different traditions surrounding the Mikvah, but I really loved this Syrian Mikvah ceremony because it included everyone.
Garlic is an indispensable ingredient in practically every recipe in every cuisine.
The two challahs that we eat every Friday night and Saturday lunch represent the dewy Manna
In a world that has gone gaga for gluten-free all year long, this is a simple recipe for a deliciously, sophisticated cookie.
The lamb shanks are extra fabulous served over mashed or roasted potatoes.
Perfect for a light meal on Passover or any time of the year.
A Star of the Maghreb kitchen, Matbucha, a dish of cooked tomatoes, roasted peppers, garlic and chili peppers, literally means cooked in Arabic.
This perfect pantry recipe is a great mid-week dinner and a great way to use up some of your chametz before Passover.