Boulou has deep roots in Djerba, but is treasured in all Tunisian Jewish kitchens, where it is baked for the holidays and special occasions.
There is a benefit of roasting food on skewers, à la shish kebab. By cutting meat and vegetables into smaller uniform pieces, the marinade coats more and the food cooks evenly.
If you can’t get to Jerusalem, make a pot of this incredible red kubbah.
This Hamin Toscano recipe reminded us of a Tuscan wedding soup.
Someday, I hope to make this rainbow challah with my granddaughters.
After weeks of holiday feasting and heavy meals, the new Jewish year is a perfect time to reset, to nourish our bodies with food that is wholesome and still tastes delicious.
The custom of eating stuffed vegetables on Simchat Torah is to symbolize the scrolls of the Torah filled with the wisdom of the holy text.
I love making soup for this holiday because even if the days are still warm, the cooler evenings make you start craving something warm and comforting.
Dates are a perfect way to add natural caramelized sweetness to desserts.
I’m telling you that there’s something special about this apple cake and the way that it just melts in your mouth.
