Visiting cookbooks from the past couple of years, Sheilah takes us on a culinary tour of the world—from Scandinavia to Tunisia and Eastern Europe, Israel and South Africa via New York.
Melanie Shurka’s New York City restaurant Kubeh is a modern-day ode to the beloved Middle Eastern “dumpling” served across the Middle East and adopted by Jews who came to Israel.
A program from the World Zionist Organization, Cooking Up In Hebrew, gathers groups all over the world for a series of cooking workshops in which participants cook, eat and learn Hebrew together.
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.
In mid November, academics, chefs, food writers and historians gathered at American University for “Israeli Cuisine as a Reflection of Israeli Society,” a groundbreaking conference exploring Israeli food.
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.
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.