The name Messod means blessing and good fortune and my father was fortunate to live a life overflowing with both. In naming my father Messod, my grandparents, who spoke Haketia (a form of Judeo-Spanish) bestowed a blessing of goodness, blessing and good fortune. My father was born in 1930 in Larache, an ancient port city…
1 lb challah dough Filling 4 Tbsp vegan butter 1/2 cup brown sugar 2 tsp ground cardamom 1 tsp cinnamon Pinch of sea salt 1/3 cup pistachio pieces 1 Tbsp olive oil 1 Tbsp brown sugar Sugar glaze 1/3 cup sugar 1/4 cup water 1 cup white chocolate chips 1/3 cup pistachio pieces Preheat oven…
4 Tbsp active dry yeast 4 1/2 cups warm water 2 Tbsp sugar 5 lbs high gluten bread flour 1 cup sugar 2 Tbsp salt 3 large eggs 1 cup vegetable or avocado oil Egg Wash 1 egg and 1 Tbsp honey, beaten Topping suggestions — sesame seeds, poppy seeds, everything but the bagel mix…
Baking challah is therapeutic and satisfying and I’m especially grateful for the spiritual opportunity to do the mitzvah of ha’frashat challah. It began as an experimental baking project when I was a busy young mother with three young children and adorable little nieces and nephews. As pre-schoolers, every Friday my boys brought home miniature loaves…
This aromatic one-pan winter roast features juicy turkey breast served with rustic potatoes and savory chestnuts. The wine and mustard marinade elevate the flavor, making this festive platter perfect for Shabbat and holidays. This dish guarantees effortless elegance and cozy comfort! 1 (6-pound) turkey breast 6–8 large Yukon gold potatoes, peeled and cut into big…
Chestnuts are really the unsung ingredient of festive holiday fare. We hope you enjoy this incredible recipe for golden turkey breast with potatoes and chestnuts. Chestnuts will always be a wintertime favorite for me. When I was younger, my father had his own way of celebrating the winter season — he would come home with…
3 large eggs 1 1/2 cups sugar 1 cup plain almond milk 1 1/3 cups extra-virgin olive oil 1/2 cup freshly squeezed orange juice 1/4 cup Grand Marnier or triple sec 2 tsp vanilla extract Zest of 1 orange 2 cups all-purpose flour 1 tsp kosher salt 1/2 tsp baking powder 1/2 tsp baking soda …
This moist, tender cake perfectly balances fresh orange essence with the earthy notes of extra virgin olive oil. My father was literally the dark, handsome, silent type. A man of deeds, not words. Every morning, he would leave the house early. But before leaving, he would bring my mother a tray of toast in bed…
Chicken and Marinade8-10 bone-in chicken pieces 1 large onion, thinly sliced 6-8 small heirloom carrots 1 lemon, thinly sliced 1 orange, thinly sliced 1 whole head of garlic 3–4 sprigs fresh thyme Salt Marinade: 3 Tbsp Dijon mustard 1 cup dry white wine 1/2 cup olive oil Juice of 1 large lemon 1 tsp salt…
At my home, chicken is on the menu every Friday night. I can serve soup, salads, fish but a roasted chicken is always the star of the meal. Our friend Esther is blessed with a busy life (a lot of chesed and volunteering) and a home filled with family and lots of friends. She is…
1 cup sugar, for caramel 6 eggs 1/2 cup sugar 1 cup pumpkin puree 1 cup coconut milk 1 Tbsp vanilla 1 tsp pumpkin spice or cinnamon Preheat the oven to 350°F. Prepare a bain-marie by filling a large ovenproof dish with 2″ of cold water. Prepare the caramel for the bottom of the flan…
Flan was popular in medieval Spain and Sephardic cooks were known for their simple, elegant desserts, transforming eggs, sugar and milk into something silky and soothing. Flan, a soft, creamy custard with a clear caramel topping, has always been close to my heart. As a young boy growing up in the port city of Larache…
1 head of cauliflower, chopped into florets 1/3 cup extra virgin olive oil 4 large garlic cloves, finely minced 1 tablespoon sweet paprika 1 teaspoon turmeric 1 teaspoon kosher salt 1/2 teaspoon pepper Preheat oven to 425°F. Place florets in a large bowl and cover with boiling water, then set aside for 5 minutes. In…
1 1/2 pounds challah dough 1/2 cup extra-virgin olive oil, divided 1 large onion, thinly sliced 2/3 cup Boursin cheese or cream cheese 4 Tbsp za’atar, divided 1 cup freshly grated Gouda cheese 1/2 cup grated Parmesan cheese Preheat the oven to 350°F. Lightly grease a round pie dish. In a large skillet, warm 1/4…
We hope next time you bake challah, you try this wonderful savory babka recipe. Serve it warm with a pat of butter or a dollop of sweet jam. Between the ancient stone structures of the port city of Jaffa and the ultra-modern skyscrapers of Tel Aviv lie the charming, narrow streets of Neve Tzedek. It…
This recipe connects my family to generations of Moroccan Jews who ended their week the same way. Long before I light my candles, the smoky scent of my Moroccan fish signals that Shabbat is coming. Like my mother and my grandmothers before me, I serve my family and friends this flavorful, saucy fish dish every…
Serves: 6-8 Ingredients 22-3 pounds sea bass, halibut or salmon fillets 1/3 cup olive oil 1 large leek (or onion), thinly sliced 3 bell peppers (red, yellow, and green), sliced into long thin strips 4 large garlic cloves, grated or finely chopped 1 large handful fresh cilantro, roughly chopped 1-2 carrots, sliced into thin strips…
1 large butternut squash, cut into thin 2″ wedges 2 medium sweet potatoes, peeled and chopped 8 oz. petite carrots, cut in half 2 medium turnips 2 onions, cut into wedges 1 leek, cut into thin rounds 8 large garlic cloves 8 Campari tomatoes, halved 6 sprigs fresh thyme 10 leaves fresh sage 2 Tbsp…
This hearty harvest veggie soup recipe includes my favorite cooking technique — roasting vegetables on a sheet pan. There’s an old Ladino saying, “Vinieron los huesos a su lugar,” which roughly translates to “Your bones have come back in their place.” It is a colloquial way of describing something that is restorative, to body and…
1/4 cup olive oil 2 onions, thinly sliced 2 garlic cloves, grated or finely chopped 114 ounce can of tomato sauce 1 teaspoon salt 1/2 teaspoon pepper 1/2 cup water 1 large lemon, juiced Warm olive oil in a large skillet over medium heat. Add the onion and sauté until tender. Add the tomato sauce,…
