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Sephardic Spice Girls

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.

A Hope, a Prayer and a Recipe for Mafrum

We are honored to cook Avinatan’s favorite dish, Mafrum and thought we’d share his story and this recipe with you.

We Gobble in Gratitude

My family and I celebrated our first Thanksgiving in Palm Springs in 1973. We had arrived in Los Angeles from Casablanca, Morocco, just after the Yom Kippur war.

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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.