Tina Wasserman is the author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora and Entrée to Judaism for Families: Jewish Cooking and Kitchen Conversations with Children. A food writer and cooking instructor for over 40 years, her hands-on approach to food (that also happens to be kosher) and its preparation appeal equally to Jewish and non-Jewish students.
A member of the cruciferous vegetable family, kale is a relative of broccoli, cabbage, cauliflower and bok choy. Kale is grown in Israel and has become very popular as scientists have discovered its importance in promoting good health. The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie…
Many believe that Ethiopia’s Jewish population, the Beta Israel, are the descendants of Solomon and Bathsheba. It has also been suggested that the ancestors of many in the community were from four of the lost tribes of Israel—Dan, Naphtali, Gad and Asher. In the 1600s, Christians conquered the Ethiopian Jewish kingdom and many Jews were…
[THANKSGIVUKKAH] In a tribute to the Beta Israel community, traditional teff flour along with spices and herbs create a savory, gluten-free latke while cooking with kids inspires kitchen conversations.
The flavors in this dish are commonly found in Ethiopian cooking. Teff is the smallest cultivated grain in the world that grows in the mountains of Ethiopia and it also happens to be gluten-free. This is a high nutrient dish that could easily serve as an entrée with fruit sauce and Greek yogurt or sour…
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