It’s a dumpling party—grab your friends, and start filling and folding! With a variety of fillings (meat and vegetarian), there’s something for everyone. And the workload is lightened when everyone helps.
Korean potato pancakes start with the same ingredients as Ashkenazi latkes, but the addition of scallions and kimchi add an extra kick. And don’t plan on serving them with applesauce…
Chanukah has never been a big part of the religious traditions of Kavkazi Jews (“Mountain Jews”), but the community’s cuisine features many fried foods that fit the theme of the holiday perfectly.
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.
Although its Jewish community is small (forget trying to find kosher food),Tokyo does have a few stellar spots for Jewish and Israeli food along with a Jewish Community Center with its own cookbook!
With the release of her new cookbook Farm to Table Asian Secrets—Vegan and Vegetarian Full-Flavored Recipes for Every Season, Pat gives some tips on cooking Asian food that’s kosher, too.
Ten years ago six passionate Jewish women in Australia started the Monday Morning Cooking Club. Since then, they’ve written two cookbooks (another on the way!), sold 50,000 and raised $500,000 for charity.
Traveling around Japan, Paula and her family visited shrines and pagodas, slept on tatami mats, ate breakfasts of raw fish and rice and enjoyed the country’s striking balance of modernity and tradition.
Indian holiday meals filled with ginger, cardamom and cloves (and a chai-loving mother) inspired Shulie to make a Passover masala chai ice cream—it has sweet, spice and everything nice.