Marrakesh was magically transplanted to the beach of Chable Maroma on the Mexican Riviera, with Moroccan lanterns flickering with candlelight setting the scene.
Almost 30 years ago, when our friend Yosi was dating his wife Esther, he was amazed that her family in Florida and Brooklyn served the same cookies that his grandmother had baked for him when he was a little boy growing up in Jerusalem.
If you’ve been to an Israeli restaurant, you’ve seen em’chalala, the pretty pink batons of brined turnip.
A classic Iraqi dish, kubbah shwandar is a vibrant magenta beet broth with meat-filled semolina dumplings.
Freekeh has a rich, nutty flavor and can be cooked like rice and barley. It makes an excellent addition to soups, stews and pilafs.
For centuries, Sephardic women have soaked almonds and ground them to make almond cakes.
Hanukkah is truly the coziest, most joyous time of the year.
While everyone knows that the turkey is the star of the show, every Thanksgiving feast relies on the best supporting actors—delicious side dishes.
Fried fish is very common in the Moroccan kitchen.
The beauty of these delicious little patties is that the herbs and finely chopped onions make a small amount of meat go a long way.
