Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Susan Barocas

Back to Contributor Bios

About the Author

Susan BarocasSusan Barocas is passionate about family, friends, food and film. She helped launch the Jewish Food Experience® as its first project director following several years as director of the Washington Jewish Film Festival. A member of Les Dames d'Escoffier, Susan writes, teaches and talks about food as well as catering and organizing special events. She was honored to serve as the guest chef for the 2014, 2015 and 2016 White House Seders. When not in the kitchen, Susan writes and produces documentary film and consults with film festivals.

Vegetable Lasagna

Recipe by Susan Barocas

Vegetable Lasagna

Lasagna doesn’t need to be a time-consuming dish to prepare. In this recipe, store-bought sauce works well with no guilt as all the vegetables and cheese add lots of flavor. Slice or grate your own fresh veggies or buy them already prepped, but make sure they are sliced thinly so they will cook through. And

Read the story

Bimuelos de Kalavasa (Sephardic Pumpkin Patties)

Recipe by Susan Barocas

<em>Bimuelos de Kalavasa</em> (Sephardic Pumpkin Patties)

Pumpkin is a favorite ingredient in Sephardic cooking, found in cakes, soups, stews, puddings, jams and pancakes. Sephardic Jews include the fall fruit in dishes for Rosh Hashanah and Sukkot. At Chanukah, Syrian Jews are fond of savory pumpkin patties (kibbet yatkeen) while Sephardim from Turkey and Greece make deep-fried pumpkin fritters or sweet pancakes,

Read the story

Tishpishti (Syruped Honey Nut Cake)

Recipe by Susan Barocas

<em>Tishpishti</em> (Syruped Honey Nut Cake)

There are many variations for this cake that is a Sephardic cousin of the Eastern European honey cake. This recipe has no eggs, being based on a very old way of baking cakes. Some add a few whole eggs while others still separate the eggs, beating the whites to create a lighter cake. There are recipes

Read the story