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Sephardic Spice Girls

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.

Full House and a Special Cookie

]Sharon and I decided we would make a batch of these very typical Israeli rolled-up cookies.

The Gift of Shabbat

Adeena Sussman’s latest New York Times bestselling cookbook “Shabbat” is an intensely personal love letter.

A Challah Bake for Israel

We really wanted to do something to gather women to show unity for Israel and to raise our voices in prayer for Israel and her brave soldiers. 

An Israeli Favorite: Meat Burekas

It’s hard to write about something as trivial as food at a time when our beloved Israel is at war and when we are anxiously watching every heartbreaking bit of news.

A Time to Mourn and to Comfort: A Recipe for Lentil Soup

A soup that reminds us how small we are in the scheme of the Universe. A soup that reminds us that life is a cycle and that we must go on, no matter that our hearts are completely shattered.

A Flaky Pastry, A Rich History

A bureka is a bundle of joy usually filled with feta cheese softened with creamy mashed potatoes. It’s a must have in the Rhodesli kitchen.

The Joy of Building A Sukkah: Fish Pilau Im’Tabak

This Sukkot in my father’s memory, my mother will cook one of his favorite dishes — Fish Pilau Im’tabak — a classic dish from the Iraqi/Babylonian Jewish kitchen.

Of Peace and Pasta

It is especially customary to eat letrea as part of the meal before the fast of Yom Kippur.

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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.