My personal Jewish holiday observance is usually acknowledged through the cooking of holiday-specific food: Hamantaschen for Purim, latkes for Hanukkah. While chametz abounds in my cupboard, I have a non-traditional Passover recipe for granola that I regularly make at this time of year. It doesn’t have a place on the Seder table; it is a…
You should have seen how long it took to make this chicken the “authentic” Persian style. Momonbosorgue (my husband’s grandma) taught me this dish and it took us the whole afternoon! She is the sweetest little lady and she really knows her food. I closely watched her while tending to this dish and measured her…
Reyna Simnegar is the author of the recently published “Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love.” Her blog posts are being featured this week on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog series. For more information on the series, please…
Earlier this month I hosted a Tu B’shvat gathering for our havurah focused on the shivat haminim — a seven species — “deconstructed” seder. With 25 kids, we opted for heavy on the deconstructed, light on the seder and decided to have a potluck where each family brought a dish incorporating one or more species…
Makes one large 9 by 5-inch loaf This streusel-topped loaf of Danish dough, swirled with an almond cream, chocolate,raisins, and cinnamon, is a classic Eastern European holiday bread. But don’t just reserve it for special holidays, as it is a welcome addition to a brunch menu.If the trick of twisting the filled dough into its…
Since arriving in California twelve months ago, I’ve tried the dry flesh of Chinese Jujubes, zest from the green and orange Yuzu lemons, ventured the tendrils of the Buddha’s hand and tried no less than 100 varieties of stone fruits. For this dedicated fruit lover, all of this is marvelous. Still this leaves me with…
Vegetarian: A Meatless BBQ Hearty Enough for Carnivores A mild version of shakshuka without tomato sauce Blue Latkes The Big Blintze Boyikos de Keso, or Peppery Cheese Biscuits Cabbage and Green Onion Slaw Egg Plant [sic] with Sour Cream Ella’s Vegetarian Kharcho Ensalada Guisada de Acelgas y Zanahorias (Cooked Beet and Carrot Salad) Gnocchi di…
Holidays Breakfast and Brunch Dairy Vegetarian and Vegan Fish Meat and Poultry Soups and Dips Challah and Breads Desserts Drinks Pickles and Preserves
Beef: A Deli-Lover?s Barbecue Brisket Con Chipotle Brisket in Wine Sauce Chile Rubbed Brisket (created by Ivry Stark, Executive Chef of Dos Caminos Park Avenue South in Manhattan) Citrus London Broil Ella Sax?s Sweet and Sour Meatballs Floymen Tsimmes (Honey-Sweetened Brisket With Vegetables and Prunes) Khalia Kauffman/Ferst Family Brisket Mafrum Meat Cholent Meat Cholent Ronnie…
I recently headed back to the office after being at home for nearly 18 months. During that year and a half, I renewed my relationships with my children, husband, self, and…my kitchen. I have always been one to cook and entertain, but being at home upped the ante. I turned play dates into dinner dates….
Jane Ziegelman’s new book “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement” (Smithsonian Books/HarperCollins) delves into the pantries of the lower East Side in the early 20th century. The book, slated for publication in June, will be released in conjunction with an expansion of the Lower East Side Tenement…
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