Meet flódni, the sweet specialty of Jewish Budapest, a humble, but towering cake of five layers of dough and four different traditional Jewish fillings—apple, walnut, poppy seed and plum jam.
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My untraditional, aromatic tzimmes recipe is lightly sweetened with honey and dried apricots and spiced with baharat, a spice mix used in Iraqi and other Middle Eastern dishes.
There’s no reason this Jewish dish, perfectly hued for the season, shouldn’t be on your Thanksgiving table. Plus with Leah’s tweaks, including Middle Eastern spicing, nothing tastes more American.
Just before Shavuot last year, Leah got an itch to make the light cheesecake she used to make back in Israel, but she couldn’t remember how, so she embarked upon a quest to find it.
Suddenly longing for the Israeli cheesecake I remembered fondly, I embarked on a search spanning two continents for that classic recipe. I bridged present and past, finally putting together the long-lost recipe thanks to the help of newly found old friends, my sister and the Internet. Alas, the old-country recipe called for ingredients not readily…
Why should non-kashrut-abiding foodies have all the fun? Maryland-based Dovid Paige launched Crafted Kosher to share the best gourmet specialty foods from around the world with food lovers who keep kosher.
Introduced and made popular by Israeli chef Eyal Shani, the whole roasted head of cauliflower is having its moment. Leah found an easier way to prepare it and heartier way to serve it.
Roasted whole cauliflower head is all the rage right now. Israeli chef Eyal Shani is famous for his whole roasted cauliflower, which is parboiled in salted water and then roasted. Here, I streamline the method by removing the parboiling step, instead roasting the whole cauliflower wrapped in foil so that it retains its nutrients and…
An immigrant to the US, Leah loved Thanksgiving right away, but not so much apple pie. Even after finding a recipe she does like, she still keeps this Israeli-style apple crumb cake in the rotation.
An immigrant from Israel, at first I did not like apple pie. After baking with my then-seven-year-old son his choice of pie, I finally learned to bake and love apple pie. I am still partial to this apple dessert, with its more balanced ratio of pastry to filling and contrasting textures. To keep it pareve,…