Aruk are incredibly versatile — they taste amazing hot and crispy, straight out of the frypan, and they are also delicious at room temperature.
There’s an old Ladino saying — “Los huesos vinieron a su lugar, which translates to “my bones fell back into place.” That’s how this soup made me feel.
The winter flavors and the indulgent ingredients of the salad are enhanced with a sweet, salty, spicy sesame oil and ginger dressing.
These tartlets are the perfect combination of crispy pastry and earthy mushrooms.
If you have never made Hanukkah donuts, Sharon and I encourage you to make this recipe.
Yes, this is a winner. Serve them on Friday night for Hanukkah. Your family and guests will be so impressed.
For the Jews of the Ottoman Empire, one of the most classic comfort foods has always been “keftes de carne con arroz” (fried breaded meat balls with Spanish red rice).
The cake is lightly sweet, with the citrusy orange rind pairing perfectly with the dates.
With its unique blend of honey, ginger and cinnamon, tfaya is the perfect topping for this turkey season.
This delicata squash and quinoa salad is our way of embracing the season with a recipe that has all the fall feels.
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