Sephardic Recipes With A Modern Twist

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Jewish Journal Articles

Glorious Gobbling: Whiskey and Oranges Make for a Juicy Bird

My best friend’s wedding was a joyous celebration. Friends and family were thrilled that two such amazing people had found each other. The bride was beautiful in her stunning white lace gown and the groom was handsome in his bow tie and tuxedo, the bridesmaids wore lavender, matched by the pretty pinks and purples of …

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The Robust and Zesty Soup You Will Fall In Love With

Recently, when Rachel and I did a Zoom cooking demonstration for the young women of the Jewish Federation’s Emerging Philanthropists group, I was really embarrassed. Not because of how we performed on the Zoom: that was great and fun. But because my husband and kids couldn’t stop eating the soup that Rachel had made for …

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A Simchat Torah Menu Everyone Can Love

If you lived in New York in the ’80s, you experienced a city on steroids. From the hit Broadway shows “Les Miserables,” “Dreamgirls” and “Phantom of the Opera” to some really cool and quirky off-Broadway productions; from blockbuster art exhibitions featuring the works of Van Gogh, Rembrandt and the Impressionists at the Metropolitan Museum of …

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The Star of the Sukkot Party: Stuffed Grape Leaves

The highlight of the Sukkot holiday has always been nabbing an invite to the Sheff family’s sukkah party. Every year explored a new theme, ranging from “Mariachis and Margaritas” to “Western-Style Beers and Barbecue” to “Moroccan Cigars to Cuban Stogies,” not to mention the memorable night that famous Armenian singer John Bilezikjian brought his oud and we …

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Perfecting a North African Kitchen Staple: Moroccan ‘Tortitas’

A crisp bite of Moroccan galette with a steaming cup of fresh mint tea: This is the definition of a simple pleasure, a pick me up, an exercise in mindfulness, a meditative ritual. A staple of the North African kitchen, “tortitas” as the Spanish Moroccans affectionately call them, are thin, airy, crunchy cookies. A Moroccan host …

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The Perfect Fit for Shabbat: Meat-and-Potato Croquette

There is no taste in the world more sublime than fried potato. Add meat to the mix and you definitely hit the flavor stratosphere. The meat-and-potato croquette is a staple street food found in countries as varied as Italy, Japan and Morocco, where makouda batata is enjoyed in hand or between layers of khobz (Moroccan …

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The Allure of the Onion: Perfectly Piquant ‘Pizza’

The cliché is that the secret ingredient of good food is love. For us, there is one essential ingredient that takes food to epicurean heights: the humble onion. Sautéed, caramelized or even raw, the addition of onions uniquely enhances the flavor of any dish.  Every roast, every chicken, every stew, every soup starts with onion. …

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The Kingly Roots of Kitchri: Lentils With Love

When Babylonian King Nebuchadnezzar’s forces destroyed Solomon’s Temple when Jerusalem was conquered in 586 B.C.E., he forever changed the diets of Jews. For millennia, Jews have commemorated the destruction of the First Temple and Second Temple (by the Romans in 70 C.E.) with three weeks of mourning. It starts with the fast of the 17th …

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Moroccan Fish: It’s Kind of A Big (and Tasty) Deal

Majestically perched at the northwest tip of Africa, Morocco is blessed with more than 1,000 miles of sparkling coastline and an expansive desert interior. Its proximity to the Mediterranean Sea, the Atlantic Ocean and the Iberian Peninsula put it at the crossroads of ancient civilizations. The Berbers, Phoenicians, the Carthaginian state, the Romans, Muslims, Spanish, …

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