There are millions of latke recipes for Chanukah, each with its own flavor twists. I like to include spices to make my recipes unique. The addition of curry powder and turmeric powder lends a gentle spiciness to these latkes. Spaghetti squash takes the place of traditional white potatoes, giving these latkes a beautiful golden hue…
Cookology chef Ed Hardy created this winning recipe for the 2019 Tzedek DC Celebrity Chef Challenge, and it was a hit with the panel of judges as well as event guests.
A creamy, delicate pudding, sutlatch—in Turkish sütlaҫ or mahallebi—is traditionally served to break the fast after Yom Kippur and for Shabbat morning breakfast, although it is a beloved treat any time. The pudding is prepared with milk or, more authentically, with pipitada, a drink made by steeping dried and ground cantaloupe seeds in water for…
Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.
For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains…
Reishi is a powerful adaptogenic mushroom and is often referred to as the “mushroom of immortality.” These medicinal mushrooms have been used in China for centuries as a tonic to aid the body in coping with a variety of stressors. When blended into a barely-sweet butter with raw cashews and raw cacao powder, the result…
The coconut oil in this banana bread creates a soft, moist loaf that is full of banana flavor with a hint of coconut. Nothing like some tropical flavors to get you through the winter!
When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?…
This traditional Yemenite fried pita goes by various names, depending on which of the 1,000 Jewish settlements in Yemen one came from. My mother called it galoub or gourse interchangeably, but others call it zalabia or dourdour. The simple fried pita is torn into bite-sized pieces, drenched with warm ghee or samna (clarified butter) and…
Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section…
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