When my husband David was little, “Shabbat Can Be,” a 1979 children’s book, was a regular accompaniment of his family’s Friday night dinners. I had learned early on in our romance that David’s family had been more observant than mine. David would tell me stories about sitting on his mother’s lap at weekly services, and…
Gearing up for my trip to India in 2009, I was admittedly more excited to eat than sightsee. The curries spooned over rice, the fiery hot condiments, and the intensely sweet desserts made me salivate in nearly catatonic daydreams. I had, however, only experienced Americanized Indian cuisine — in the array of Indian restaurants in…
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America 1 lb sweet potatoes, peeled ½ cup all-purpose flour 2 tsp. sugar 1 tsp. brown sugar 1 tsp baking powder ½ tsp cayenne pepper 2 tsp curry powder 1 tsp cumin Salt and freshly ground pepper to taste 2 large eggs, beaten ½ cup…
Note: this recipe makes a very large pot of soup – if you are not feeding a large crowd you can half the recipe or freeze a few portions of the soup. Its great to have individual portions of soup you can pull out of your freezer and take to work, or to have a…
100% of profits support our journalism
