Black-eyed peas are a favorite legume of Sephardic cuisines. At the Sephardic Rosh Hashanah seder—a ceremony of blessings over symbolic foods at the start of the first evening meal—the peas symbolize a new year that is rich in blessings and prosperity. Lentils or green beans can be used instead for the same blessing depending on…
The three stars of Balkan cuisine—eggplant, tomatoes and peppers—form a fantastic stew-y salad together. When my mom makes it, I eat it straight from the pan, still warm, with a spoon.
I usually make this pilaf during the high holidays because it is particularly impressive and decadent. The rice is juicy, yet the grains remain separate.
The eggplant and date and pomegranate molasses in this recipe give your mouth a real taste of Israel. Cooking the chicken, eggplant and potatoes together makes it a full, one-pan meal.
Adapted from Ottolenghi’s Jerusalem, the dough for these cookies can be a bit crumbly, but the end result is a rich shortbread-type cookie that is the perfect addition to a cup of chai or a glass of limonana (mint lemonade).
Making cheese bourekas from made-from-scratch puff pastry is a labor of love. With Shavuot approaching, this was a good opportunity to satisfy my craving for a good bourekas and check off a baking goal: puff pastry. The result is worth the work—a savory, flaky, buttery, piping hot cheese bourekas is the ultimate comfort food. If…
Passover is a holiday about remembering miracles, big and small. It is also about remembering the simple bread, or bread of poverty, our ancestors ate in Egypt. This recipe allows me to savor the memory of the simple fried matzah my late mother cooked during the Passovers of my childhood.