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Sephardic Spice Girls

Biscochos— Sweet Rings of Love

My childhood memories are filled with cookies. Even more than they love cakes, Moroccans love their cookies.

A Class Act— Making Kubbah Bamia

The crown jewel of the Babylonian Jewish kitchen, kubbah are shells made from semolina stuffed with a mixture of ground beef, Italian parsley and onion.

Sweet Dates and Tu B’Shevat Recipes

All of the seven species play a popular part in the cuisine of Sephardic Jews. But this week, Sharon and I wanted to highlight two particular ingredients — olives and nuts.

Au Revoir— Recipes for a Farewell Party

When Neil and I found out that Rabbi Bouskila would be returning to Los Angeles for the bar mitzvah of close family friends, we knew this was our opportunity to throw a Farewell (until we see you soon) Party. 

A Fresh Farro Salad

A nutritional powerhouse, farro contains protein, minerals, vitamins and antioxidants.

A Winter Vegetable Soup for the Long Game

The wonderful thing about soups is that they are so nourishing and so comforting. Prepping the vegetables does take a little time, but once you throw everything in the pot, soup requires zero effort.

The Comfort of Sephardic Saffron Meatballs

For Sephardic Jews, meatballs are rarely eaten with pasta. More often meatballs co-star with vegetables like potatoes, peas, zucchini, butternut squash, green beans and okra.

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

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

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