Adeena Sussman’s latest New York Times bestselling cookbook “Shabbat” is an intensely personal love letter. Adeena Sussman’s latest New York Times bestselling cookbook “Shabbat” is an intensely personal love letter. An ode to her grandmother Mildred, her mother Steffi and her older sister Sharon, as well as the “sacred bubble” that her parents created every…
4 Tbsp active dry yeast4 1/2 cups warm water2 Tbsp sugar5 lbs high gluten bread flour, more as needed1/2 cup sugar2 Tbsp salt4 large eggs1/4 cup honey1¼ cup vegetable oil1 egg, beaten (for egg wash) 1. Combine yeast, warm water and sugar in a glass bowl. Cover with a towel and set aside to proof…
We really wanted to do something to gather women to show unity for Israel and to raise our voices in prayer for Israel and her brave soldiers Last week, Sharon and I organized A Challah Bake for Israel. It was a leap of faith because we didn’t have a lot of time to get the word…
1/4 cup extra virgin olive oil1 large onion, finely diced1 lb ground beef1 tsp kosher salt1/2 tsp ground black pepper1 tsp sweet paprika1 tsp ground cinnamon1/2 cup water1/2 cup Italian parsley, finely chopped1/2 cup toasted pine nuts1 package puff pastry, defrosted1 egg, beaten for egg washSesame seeds for garnish Preheat oven to 425°F.In a skillet,…
It’s hard to write about something as trivial as food at a time when our beloved Israel is at war and when we are anxiously watching every heartbreaking bit of news. It’s hard to write about something as trivial as food at a time when our beloved Israel is at war and when we are…
2 large Yukon gold potatoes, peeled, boiled & mashed1/4 cup extra virgin olive oil1 pound cremini mushrooms, sliced1/2 pound enoki mushrooms, separated1 teaspoon kosher salt1/2 teaspoon ground black pepper1 package puff pastry, defrosted1 egg, beaten for egg washSesame seeds for garnish Preheat oven to 425°F.In a large skillet, warm oil over medium heat.Add the cremini…
A bureka is a bundle of joy usually filled with feta cheese softened with creamy mashed potatoes. It’s a must have in the Rhodesli kitchen. Burekas are one of the most popular Jewish foods out there. When the Sephardic Jews from the lands of the Ottoman Empire — Istanbul, Izmir, the Balkans, Rhodes and Syria…
These Sephardic pastries are crispy, savory, cheesy heaven. Bourekas, boyos and bulemas are flaky, savory pastries, and just might be the crowning jewel of the Sephardic kitchen. Potato or eggplant bourekas, cheese boyos or spinach and cheese bulemas are traditionally served as part of the Sabbath desayuno(Ladino for “breakfast,” and a tradition in communities of the…
Recipe5 egg yolks7 egg whites2 1/4 cups of flour1 1/2 cups of sugar3/4 cup of orange juice or water1 tablespoon orange or lemon zest1/2 cup vegetable or avocado oil3 tablespoons baking powder1 teaspoon of vanilla extract1/4 teaspoon of cream of tartar Directions-Beat the egg whites with half the sugar and cream of tartar, until the…
2 lbs firm white fish fillets1 lemon1 tsp kosher salt1/2 tsp white pepper1 tsp turmericOil for frying Squeeze juice of lemon over the fish. Sprinkle the salt, pepper and turmeric on the fish.Warm oil in a large skillet over medium heat, then add the fish and fry until golden brown. Place fish on a dish…
This Sukkot in my father’s memory, my mother will cook one of his favorite dishes — Fish Pilau Im’tabak — a classic dish from the Iraqi/Babylonian Jewish kitchen. Why is it that Sukkot always has a way of sneaking up on us? No matter what day the holiday falls on, Neil and I always find…
1 cup boiling water infused with a generous pinch of saffron (set aside)1/3 cup avocado or vegetable oil1 3-lb whole chicken, with skin1 onion, chopped1 tsp turmeric2 tsp consommé powder1 tsp white pepperKosher salt, to taste2 Tbsp oil1 lb bag of thin durum semolina egg noodles In a soup pot, warm 1/3 cup of oil…
It is especially customary to eat letrea as part of the meal before the fast of Yom Kippur. As a mother of three I have boiled hundreds of pots of pasta. Spaghetti with meatballs, rigatoni with olive oil, macaroni and cheese with a crispy topping, packaged Wacky Mac, spirals with butter, bowties with marinara sauce….
Tishpishti is such a throwback to the flavors of my childhood in my grandmother’s kitchen. Sharon and I have been Instagram friends with Beth Lee from @omgyummy since 2020. In 2021, when she published “The Essential Jewish Baking Cookbook,” I immediately bought it. I loved every page. Beth really did her research. The book features…
Dough2 Tbsp yeast + 1 tsp sugar6 cups flour½ cups sugar2 eggs½ cup oil1 tsp salt1 ½ cups water Combine dry yeast, warm (120°F) water, 1 teaspoon sugar in a glass bowl and set aside to proof 10 minutes.In a large bowl, combine all of the flour with remaining sugar and salt, the proofed yeast…
10-12 small quinces 1 lemon, sliced 3-4 cups sugar Juice of 1 lemon Cinnamon stick or 2 tsp ground cinnamon (optional, to taste) 10-12 cloves (optional, to taste) 2 star anise (optional, to taste) Juice of a small lemon Wash quinces well, cut into slices, leaving skin on. Place in large bowl with cold water…
My mother Rica always made the most delicious, most nourishing and most satisfying soups. But for Rosh Hashana there was a special soup. This soup contained all the vegetables of the “simanim” on which one needs to say blessings. This is a Spanish Moroccan custom. Not only are all the vegetables in there but there’s…
Traditional Babylonian dishes for the holidays would include semolina kubbah stuffed with ground lamb in a sweet and sour broth with okra and ma’hasha, a colorful array of meat and rice stuffed grape leaves, zucchini, tomatoes and onions. There would be moist chicken slow simmered in a fresh broth and pilau b’jij, a chicken and red rice…
4 large yellow onions 1/4 cup avocado or vegetable oil 3-4 cups soft pitted prunes 1 cup of dark or golden raisins ½ cup chopped dried apricots. Rind of one orange ¼ cup orange juice 1 tsp of cinnamon 3 cloves (optional) ¼ cup Silan (pure date syrup) ¼ cup honey ¼ cup of toasted…
For many of our readers and followers, food transports them to the kitchens of their mothers and grandmothers. The holiness of Rosh Hashanah permeates the air. The candles burn brightly. We are all dressed in white. The table is covered with a white tablecloth, bedecked with flowers, apples and pomegranates and set with my mother’s…
2 onions, peeled and diced2 lb ground beef5 tsp tomato saucea dash of cayenne pepper (or pepperflakes) and garlic powderSalt & Pepper to taste1/4 cup rice1 egg1/2 cup chopped parsley¼ cup water 1. Parboil rice. To do so, bring 3/4 cup water to a boil. Add 1/4 cup rinsed rice. Cook covered on stove approximately…
