Sephardi Jews traditionally eat foods made with pumpkin and squash on Rosh Hashanah, when they hold symbolic significance. Jewish traders also played a major role in spreading the New World gourd across the Mediterranean during the time of Columbus, and Sephardi cuisine continues to utilize pumpkin in many baked goods, jams, and other dishes today.…
New potatoes—those dug just a few days before cooking—are a whole different story than the usual varieties you find at the supermarket. They are full of moisture and will cook up very fast. Poke often while boiling, as they will soften faster than you expect.
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.…
I share this recipe with a nod to the Jewish Community Center (JCC) in Manhattan. I have adapted and used this recipe of theirs, which a friend of mine shared with me, since the first time I made challah so long ago. Specifically, she said that it was used in a Mommy and Me cooking…
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.
At least once a week, I mash chickpeas with some chopped herbs and a few glugs of high-quality extra-virgin olive oil for this simple lunchtime salad, inspired by a chunky hummus that I ate at SoHo House in Berlin a few summers ago. Note: Use organic ingredients whenever possible.
Each week, I make several batches of this silky homemade hummus to enjoy with carrot sticks at lunchtime or as an afternoon snack. Note: Use organic ingredients whenever possible.
For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven…
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