Biting into a fresh fig in Sicily, the author found herself mumbling a shehecheyanu — and was inspired to create this refreshing dessert. Until recently, what little I knew about Sicily came from Sophia Petrillo’s stories on “The Golden Girls.” Spending a week at the Anna Tasca Lanza cooking school last June, though, gave me…
Israel imported its first fruit and vegetables from the Gaza Strip in almost eight years on Thursday, in a partial easing of an economic blockade maintained since the Islamist group Hamas seized control of the Palestinian territory. Twenty-seven tonnes of tomatoes and five tonnes of eggplants were trucked across the border under an Israeli plan…
Avocado and Roast Beef Salad. Photograph by Dan Peretz. I spy avocados lying in a crate in the market and am instantly diverted from my original purpose. I pick one up, cradle it in my hands and think about the beautiful tree that has yielded this fruit. Then I pick out a few more, wrap…
As a Jewish food educator, I’m often asked for ways to enhance holiday celebrations with authentically themed dishes for the season. What was once a simple plate of apples and honey for Rosh Hashanah becomes a series of prepared desserts featuring these key ingredients. Chanukah gelt can now be acquired with fair trade certification. Vegans…
The Hamas government has barred much of Gaza’s fruit imports from Israel, citing a need to cultivate local Palestinian agriculture and for “resistance” against the Jewish state. The ban is opposed by Gazan produce traders who fear a squeeze on supplies and price hikes in the poor coastal enclave, which has a largely black market…
Earlier this week, Pnina Jacobson and Judy Kempler wrote about the aging Jewish community, the Australian Jewish community, and about their decision to self-publish their cookbook One Egg Is A Fortune. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog Series. For more…
The peach dumpling I’m eating as I write this looks like a starchy, speckled globe: a whole peach, wrapped in a dumpling shell and sprinkled with cinnamon sugar. It’s certainly tasty, but it’s not as good as the ones my grandmother used to make. I did the best I could, picking out the ripest fruit…
Like many modern American families, the faces around my dinner table have changed as family members pass on, others leave for, and then return from, college and new members join our family through marriage. With each of those alterations, our religious and culinary traditions transformed, morphing to fit our new family. But, Shabbat dinner —…
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