Breakfast Rosemary-Ricotta Blintzes With Strawberry-Rhubarb Sauce Deb Perlman’s Magical Blintzes Cheese Levivot Pancakes Corn and Eggplant Pashtida Lunch/Dinner Cold Yogurt Soup With Cucumbers, Herbs and Rose Petals Cold Sour Cherry Soup Labneh With Tomatoes, Pesto and Tapenade Spinach and Feta Bourekas Gnocchi di Semolino alla Romana (Farina Dumplings Roman Style) Kale and Mushroom Quinoa Mac…
This is an occasional column in which the writer evaluates a new cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “100 Best Jewish Recipes: Traditional and Contemporary Kosher Cuisine From Around the World,” by Evelyn…
A favorite Israeli appetizer, this dip can be served with chips, crackers or challah. Serves 4 as an appetizer, 6 as a dip Keeps for 2 days in the fridge | do not freeze Related Taste Testing ‘100 Best Jewish Recipes’ Easy Apple Crisp ½ large bunch of parsley ½ small bunch of scallions 2…
This recipe is simple to make, uncomplicated in flavor and utterly delicious to eat. It works equally well with pitted plums, or a combination of plums and apples. Serves 6 Keeps for 3 days in the fridge | freezes for 3 months Related [Taste Testing ‘100 Best Jewish Recipes’ (https://forward-hcl50.orc.scoolaid.net/food/340937/taste-testing-100-best-jewish-recipes/) Avocado and Egg Pâté 4…
The inventive use of tahini in Israeli cuisine fascinates me. I stayed a few nights at Smadar and Yossi Yardeni’s B+B in Clil, where Smadar finished off the meal with this pleasing balance of sweet, nutty, and frozen sensations. Silan is often called date honey and is a brown syrup extracted from dates. It can…
It was interesting to read this week that a staggering number of Israeli’s — 70% — say they have hummus in their fridge. It got me wondering how many of those tubs of hummus were store bought. Probably most. I buy hummus too — I have two growing teenage boys, and hummus is a filling, nutritious…
It is hard to think of something more fitting to serve for Mother’s Day than babka. Named after the bubbes who baked them in Eastern Europe (babka translates to “grandmother’s loaf”), the brioche-tender, bread-cake hybrid, which comes swirled with chocolate or cinnamon, is the edible equivalent of maternal affection. Meanwhile, Mother’s Day celebrations tend to…
When we slather our mothers with chocolaty tributes on Mother’s Day, we will be stepping onto a chocolate trail pioneered by Jewish mothers before us, notably Rebecca Gomez of the 18th-Century Colonial Period. Related Gomez, along with her husband and son, had an appetite for the chocolate business in Manhattan. After the death of her…
Reuters — Every year, for the first few days of Passover, matzo seems somehow so new. A fat shmear of Temp-Tee ultra-whipped cream cheese and a tart and fruity jelly on top. Or soaked and fried into a matzo brei, crunchy with sugar and cinnamon. These are the foods of memory to me. But the…
Matzo Brei (rhymes with “fry”), literally fried matzo, is the most beloved of Passover week traditions, the centerpiece of a simple brunch or breakfast: softened matzo, usually with egg beaten into it, fried in hot fat. This mixture may be scrambled, formed into little pancakes or cooked like an omelet. I have eaten it in…
If you’re like me, you have so much matzo in the house that you’ll be snacking on the stuff for at least two weeks after Passover has ended. This year, I wanted to experiment a little bit and find a different way to enjoy the abundance of leftover unleavened bread. These fried balls of matzo…
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