Some recipes are not just about food. They are about memory and the people who taught us how to gather around the table for the simple pleasures of love and laughter and a well-made crêpe. My cousin Simy is the undisputed crêpe master of our family. At any celebration, at any brunch, if Simy was…
The Shell 2 lbs russet potatoes, washed and scrubbed 1 Tbsp extra virgin olive oil Salt and pepper, to taste 1 cup breadcrumbs 1 egg, beaten with a little water 1/2 cup oil, for frying Carrot sticks, for frying The Filling 1 Tbsp extra virgin olive oil 1 medium onion, finely chopped 1 tsp paprika…
Like so many recipes of the old school genre, making potato kubbah requires time and patience. But the reward is great — completely yummy and totally comforting. The best Sundays of my youth were spent at Bondi Beach—its unique natural beauty, beach vibes and cosmopolitan vibrancy spoiled me for life. On one side of Campbell…
1 tsp active dry yeast 1 tsp sugar Pinch of salt 1 egg Zest of one orange (optional) 2 cups warm water 3 cups all purpose flour Canola or vegetable oil, for frying Baby carrots, for frying In a large bowl, mix ½ cup of water with the yeast and sugar. Allow the yeast to…
This week Rachel and I are thrilled to share our column with our friend Rinat to tell us about a unique Hanukkah tradition involving women. Last Thursday, Rachel and I fried up some burmuelos and took photos for The Jewish Journal. I was hungry and ate more than my fair share of these delectable cloud…
2-3 lbs beef cheek meat or pot roast/ brisket Salt, to taste 2 tsp black pepper 1 tbsp olive oil 2 large onions, diced 2 leeks, sliced 2 bay leaf 112oz bottle of favorite beer 2 tbsp Dijon mustard 1 bunch cilantro or parsley, roughly chopped Season both sides of beef with salt and pepper….
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…
