From Iraq, With Love: How to Make the Perfect Sabich
August 10, 2020
Our family still eats this meal every Shabbat and even if my mother is hosting, I make the eggplant and butternut squash.
Sharon Gomperts and Rachel Emquies Sheff
The Allure of the Onion: Perfectly Piquant ‘Pizza’
August 3, 2020
Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
Sourdough: The Bread for the Soul
July 29, 2020
Sourdough is a combination of art and science; the ingredients are simple — flour, water and salt — but the nutritional benefits are great.
The Kingly Roots of Kitchri: Lentils With Love
July 20, 2020
The combination of rice and lentils gives a nutty depth and makes this dish a source of complete protein.
Moroccan Fish: It’s Kind of A Big (and Tasty) Deal
July 16, 2020
The fresher the fish, the better. This is real comfort food, Sephardic spice style!
The History and Heavenly Delights of Baklava
July 3, 2020
The Greeks and Turks argue over who can lay claim to the origins of baklava.
Father’s Day Grilling: Spicy Harissa Pargiyot
June 19, 2020
Pargiyot are boneless, skinless chicken thighs
The Best Tunisian Tuna Sandwich
June 8, 2020
Imagine a crusty demi-baguette smeared with rusty red harissa, layered with flakes of tuna, and slices of egg and potato.
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