Checking out four relatively new cookbooks (three from 2016 and one from 2014), Sheilah finds new dishes to add to her Chanukah menu, like chocolate-lime sufganiyot, Moroccan-spiced fried chicken and many dairy treats.
About the Author
Inspired by a childhood ritual of Sunday bagels and Nova salmon, Ron Goodman, a chef, is now at the helm of Ivy City Smokehouse, bringing that same smoked fish to DC-area locals.
Looking to spice up your Passover repertoire? Three new Jewish cookbooks feature plenty of new recipes that will ensure that you don’t get bored during the eight days of the holiday.
For Sheilah, the year splits nicely into two seasons, marked by the high holidays and Passover. In between, she revels in the “quiet period,” stocking up on books, including many new cookbooks.
Whether you’re looking for last-minute Chanukah gifts or just an opportunity to refresh your bookshelves and spice up your winter menus, here are four new books with great focuses.
Discovered in VIYO’s rare books collection in 2009, a revolutionary vegetarian Jewish cookbook first written and published in Yiddish in Vilna in 1938 by restaurateur Fania Lewando was recently translated into English and released.
Growing up with a half-Sicilian father, Marcia Friedman was no strange to the culture and meaning imbedded in food, so it was only natural for her to dive into Jewish cuisine when she converted.
This delicious “paste” is used as a dip with toasted bread or toasted pita, a canapé spread with crackers, an appetizer (meze) or an accompaniment to raw or cooked vegetables.
This recipe is from Leah Spiegel, who is originally from Israel and is now a well-known caterer in New Jersey. It is delicious spread on bread, crackers and veggies or with fish or chicken.
Since the Spanish Inquisition, no matter how many times Jews were driven out of their homes, their knowledge of chocolate went with them. Thank you to Jewish traders, manufacturers and craftspeople across the centuries.