My great-aunts would reminisce about youthful afternoons whiled away at my grandparents home. And all the goodies that would appear from their underground cellar that was filled to the brim with dried dates, nuts, jams, cheeses and other delicacies.
What began as an ode to our mothers and grandmothers has become an important effort to preserve our family recipes and the culinary traditions of the Sephardic and Mizrahi lands for the next generation.
When my family and I moved to Los Angeles, I learned to eat the classic American after-school treats—peanut butter and jelly sandwiches and chocolate chip cookies and a tall glass of milk.
Nowadays, crispy, golden delicious schnitzel is one of the most popular items in the Israeli kitchen and on restaurant menus.
Cheese burekas are the perfect package—the short crust pastry has just the right amount of crispy flakiness and the filling combines the rich salty, buttery tang of feta and the sharp, intricate flavor of Parmesan with the comforting creaminess of mashed potato.
Sweet and nutty, this rich, creamy soup has the smooth, airy texture of soufflé.
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.
