One of my go-to summer cafe drinks is limonana, a Hebrew portmanteau of the words limon (lemon) and nana (mint) that sounds like limonada (lemonade). Limonana is generally a slushy type drink made with those two ingredients, plus a good amount of sugar. If I want something alcoholic, I’ll opt for a limonarak, lemonade mixed…
Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.
A twist on the Jewish classic, this sweet bread combines the sweet yeasted dough of babka with the nutty, spiced flavors of baklava. You can use any variety of nuts, but traditional baklava is made with either pistachios or walnuts, or a combination of the two. Adapted from Smitten Kitchen.
I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way…
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…
A galette is one of those desserts that looks impressive, but is actually pretty easy to make. And by making it vegan, you guarantee a treat for everyone!
I embarked on this project in hopes of incorporating the flavors of my Southern upbringing—pecans, bourbon—into that beloved cookie of my adopted Jewish culture. Doesn’t barely sweet cream-cheese dough wrapped around a rich pecan filling sound like a match made in heaven? That’s because it is.
Jewish practice of making jams and other fruit preserves have roots in Ashkenazi and Sephardic communities. Preserving the sweetness of the season allows for special jams to be served at brit milah and other happy occasions. “In the old days,” Claudia Roden writes, “large quantities were made during their season to last through the year.…
Hungarian immigrants introduced aranygaluska, a traditional Hungarian coffeecake whose name means “golden dumpling,” to the US in the late-nineteenth to early-twentieth century. This coffeecake is the predecessor of what we identify today as monkey or pull-apart bread, which first appeared in the 1972 Betty Croker Cookbook and was later popularized by First Lady Nancy Reagan,…
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.
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