Sephardic Spice Girls

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.

Reshas are light, crunchy crackers that are twisted into a pretzel shape. Noted Ladino scholar and beloved friend of Neil and the entire Rhodesli community Moshe Lazar explains that the name resha derives from rejas, the Spanish word for ironwork, since the pretzel shapes of the crackers look like the fancy ironwork that adorned many Spanish courtyards.

There’s no marinating, nothing to sauté. I just sprinkle chicken pieces with paprika, ginger and garlic powder, drizzle some “magic chicken” sauce and bake in the oven. 

We are here to highly encourage you to try to make homemade hummus. It’s quick, it’s easy, it’s cheap, it’s eco-friendly and it’s super nutritious.

I am so excited that the next generation is taking an interest and learning to make these centuries-old recipes.