The Allure of the Onion: Perfectly Piquant ‘Pizza’
Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
Sourdough is a combination of art and science; the ingredients are simple — flour, water and salt — but the nutritional benefits are great.
Cohen said that the Sephardic Jews who immigrated to Latin America tended to adapt quickly because most knew Judeo-Spanish, similar to Spanish and Portuguese
With a little seasoning and some ingredient ingenuity, you can whip up a memorable fish dish with a vitamin D bonanza.
To date, they have received more than 200 orders, baked more than 500 challahs, and shipped the bread to more than 130 cities in 27 states.
Friedman makes an “everything” bagel from pizza dough; makes kugel with potatoes, broccoli and green beans; and whips up cholent with Slivovitz.
The combination of rice and lentils gives a nutty depth and makes this dish a source of complete protein.
The fresher the fish, the better. This is real comfort food, Sephardic spice style!
“The moldy jam was a daily concern,” said a former Sqirl pastry chef.