Homemade Hummus: The Real Deal

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.

Bendichas Manos: Baking Boyos

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.

Sweets for Simchat Torah — The Sephardic Spice Girls Way

As Sephardic Spice Girls, Rachel and I approach the dessert conundrum with serious consideration.

Stuffed Artichokes for Sukkot — The Sephardic Spice Girls Way

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.

A Kaparot Story for Yom Kippur

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.

A Rosh Hashanah Seder Cooking Demo

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.

The Wonder of a Persian Rosh Hashanah Seder

Why is there a fish head on the table?” asked my mother when my sister, who was born in Tehran, and her husband, whose customs hail from Tunisia, hosted their first Rosh Hashanah seder in Los Angeles. 

Kosher in the Kitch’s Nina Safar

With Rosh Hashanah right around the corner, home chefs may need some inspiration for meals for the holiday.

Happy New Dishes

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.

Sizzling Summer Steak — The Sephardic Spice Girls Way

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.

Tomatoes: A Summer Romance

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.

Yotam Ottolenghi: Culinary Influencer Extraordinaire

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.

Peachy Keen: Spectacular Summer Semolina Cake

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).

Cool, Fruity, Bubbly Gazoz

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!

Creamy Dreamy Arroz con Leche

With its thick creaminess and special spice-infused sweetness, rice pudding is a wonderful comfort food.

Hurry and Make Some Curry

Thai vegetable curry is a recipe that we’ve been cooking for over two decades.

Ode to a Matzo Ball

I’ve never understood the appeal of a matzo ball.

The Earthy Delights of Figs

Fresh figs are a deliciously romantic addition to desserts, cheese boards, tarts and salads.

Thoroughly Modern Eggplant Salad

We were inspired to take our grandmother’s baba ghanoush recipe and give it a flavor makeover.

A New Beef In Town

Can there be a Jewish holy day or Friday night dinner without a brisket?

Potato Kubbah Days

Kubbah is the crowning glory of Iraqi cuisine and there are many different kinds.

Modern, Meatless, Melted Cabbage

The real creativity of the modern Israeli food scene is the reinvention of fresh vegetables from the Shuk into culinary masterpieces.

Memorable Merguez Shakshuka

The North African immigration to Israel, France and America has made merguez a popular staple in street food and barbecues.

The Pursuit of Cheesecake

What takes this cheesecake to heavenly heights is the garnish of delightfully citrusy bright orange sauce and sweet mango.

A Feta and Spring Vegetable Quiche for Mother’s Day

The beauty of a quiche for brunch or any meal, is that it can be prepared ahead of time and then reheated quickly.

Zesty Za’atar: Biblical Herb & Modern Seasoning

Herby, nutty, crispy, earthy, tangy Za’atar is the quintessential seasoning of the Israeli kitchen.

Mystical Mikvah: Old Traditions for New Beginnings

Every community has different traditions surrounding the Mikvah, but I really loved this Syrian Mikvah ceremony because it included everyone.

The Stinking Rose: The Great Garlic

Garlic is an indispensable ingredient in practically every recipe in every cuisine.

Heavenly Challah: Bake the Best Bread

The two challahs that we eat every Friday night and Saturday lunch represent the dewy Manna

Marvelous Macarons, From Baghdad With Love

In a world that has gone gaga for gluten-free all year long, this is a simple recipe for a deliciously, sophisticated cookie.

New Articles

More news and opinions than at a Shabbat dinner, right in your inbox.

By submitting this form, you are consenting to receive marketing emails from: Jewish Journal, 3250 Wilshire Boulevard, Los Angeles, CA, 90010, http://www.jewishjournal.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact