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Vered Guttman

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About the Author

Vered GuttmanVered Guttman is passionate about Jewish and Israeli food. She writes the popular Modern Manna food blog for for Israel’s daily newspaper, Haaretz, and her articles appear in the Washington Post and slate.com, among others. She is also chef and owner of Cardamom & Mint, a Mediterranean and Middle Eastern catering company in Washington, DC. Growing up in Israel, Vered took her first steps in Jewish cooking sitting at the table of her two grandmothers, one from Poland, the other from Iraq. To these traditional Jewish flavors, she has now added the wonders of Israel’s modern fusion kitchen to create new Israeli-inspired recipes.

Spring Lamb with Roasted Vegetables

Recipe by Vered Guttman

Spring Lamb with Roasted Vegetables

This dish of roasted lamb shoulder with vegetables is all about the beauty of spring, as lambs are born and asparagus, sunchokes and artichokes are at their peak. Choose the best spring produce you can find, roast briefly and arrange around the lamb. JFE® Note: In Sephardic communities, unlike among Ashkenazic Jews, it is common

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Masapan (Homemade Marzipan)

Recipe by Vered Guttman

<em>Masapan</em> (Homemade Marzipan)

Spain is the birthplace of marzipan and was first created in the 15th century. Jews adopted this candy as a Jewish dessert after a meat meal. Real Sephardic marzipan will include a few bitter almonds. Unfortunately, those are illegal in America because of the high content of cyanide (though you really only need a tiny

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Hamantashen Go Gourmet

by Vered Guttman

Hamantashen Go Gourmet

Creative fillings aren’t just the realm of Chanukah sufganiyot anymore. Check out these modern hamentashen recipes. How about halva and Nutella, salted caramel and peanut and even colorful confetti dough?

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Tahini and Honey Cake

Recipe by Vered Guttman

Tahini and Honey Cake

Tired of traditional honey cakes? Here’s one that has a distinctly Israeli flavor, thanks to the addition of tahini and cardamom. As with any pound cake, this cake’s flavor deepens and improves over time, so prepare it a day or two in advance. Make it pareve by using oil instead of butter and dairy-free chocolate

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