On countless visits here before I made Israel my home, I’d buy giant bags of za’atar from the shuk; that way, after I left and no matter where I was, if I was pining for the sun and spice of this magical place, I could sprinkle it back into my life, if even just for…
Ethiopian Jews serve this fiery chicken stew for special meals. Heaps of onion, garlic and ginger meld together into a saucy base and get a big boost of flavor from the Ethiopian spice mix, Berbere.
This is a traditional Yemenite soup that was a daily item on the menu when I was growing up. For the seder meal, the cook would remove the meat from the pot and add broken-up matzah—enough to sop up the turmeric-infused broth. Then, hilba, a fenugreek relish spiced with chili paste, was added. It all…
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…
Grilling season is upon us! Light up your guests’ taste buds and your grill with these flavorful chicken kebabs. The dairy-free yogurt marinade tenderizes the meat, keeping it moist and flavorful instead of dry and forgettable. Kebabs are an easy way to cook meat and can be customized to add whatever vegetables you want to…
Many Jewish families in the US are familiar with the traditional Eastern Europe dishes of brisket, matzah ball soup, gefilte fish and chopped liver. I do prepare many of these dishes when my clients request them for Shabbat dinners and the Jewish holidays. However, most of my recipes have Mediterranean-inspired flavors that are becoming more…
Peri-Peri chicken, also called Piri-Piri, which means “pepper-pepper,” is the iconic chicken dish of South Africa. Nando’s, the popular non-kosher chain in the US, features this chicken. People agree that the recipe was first created by Portuguese settlers in Africa, when they discovered the African bird’s eye red chili. Yet many disagree whether the marinade…
The hardest part in making this dish is waiting while it marinates. Be patient—the flavors are worth it!
From Sheilah Kaufman: Darra had this terrific duck at Bodil and Harry Wilson’s Berkshires house. Bodil served the roast duck with fruits, caramelized potatoes and sweet and sour red cabbage. I’ve played with Bodil’s recipe a little bit, using apple cider instead of water as the duck roasts to feature the apples so distinctive of…
Of the soups, salads, sandwiches, milkshakes and blue-plate specials served at Rooster Soup Company, the bestseller is the smoked matzah ball soup. “Smoke is a big part of the Jewish palette, whether it’s pastrami or smoked salmon, so we knew that we wanted to do a matzah ball soup and put our twist on it,”…
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