No gelt, donuts or dreidels? Chanukah in India is different from what we’re used to in the US, but fried Indian treats like samosas, pakoras and piaju are perfect for celebrating oil.
Israelis can’t seem to get enough Indian food. For over three decades, one tiny, no-frills, family-run restaurant in a periphery town has reigned the Indian food scene. The secret? Chefs brought from India.
Pamela Ehrenberg shares the story behind her new PJ Library book, Queen of the Hanukkah Dosas, which puts an Indian twist on Chanukah. Dosas on the Chanukah menu sounds pretty good to us!
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.
Participants on this year’s Food and Culture track of Federation’s Israel YOUR Way mission took the path less traveled, seeing and tasting things tourists don’t usually experience.
Did you know that the pomegranate originated in Iran and has been cultivated for 5,000 years? In addition to its many health benefits, it has a prominent role in history and culture.
The size of an evening clutch and filled with 25 global Jewish appetizer recipes, Leah Koenig’s new book (the first of three) gives those small, pre-entrée bites the respect they deserve.
Middle of August already?! If you didn’t get to do as much traveling as you would have liked to this summer, all is not lost. Pull out some cookbooks and go armchair traveling!
How many ten-month-old babies do you know who have tried authentic croissants, hummus and tzatziki? Summer travels to France, Israel and Greece exposed little Malakai to all these and more.
Like many other Israelis relocating to America, my first concern was hummus. Then labneh, an Arab cheese made by straining the whey out of yogurt until it’s thick, creamy and slightly sour.