Food

I learned to bake scones as a young girl in Australia. I’m still amazed that simple ingredients like a bit of flour, butter and whole milk can be transformed into such delicious bites.

The first time I tasted this peach upside-down cardamom loaf cake was at high tea in London.

While I may never taste authentic Iraqi masgouf, the moist, flaky, bites of this delicious fish recipe is a flavorful compromise that I can live with.

Nowadays, most Fridays find me breading and frying schnitzel.

The transmission of these bureka recipes from generation to generation is a way of retaining heritage and history in Sephardic communities around the world.

This challah has a soft, fluffy, airy texture, with a wonderful chewy crumb, a hint of sweetness and an enticing golden crust.