By Jennifer Stempel
There are certain dishes we expect to see at a traditional Passover table. Chicken soup dotted with fluffy matzoh balls, moist and slow-roasted brisket, maybe even a crisp potato kugel as a classic side dish. But sometimes, when my family wants to spice things up a bit, we look to our Latin culinary traditions for inspiration. For example, as an alternative to a potato-filled side, we prefer to take a cue from the tropical motherland, and feature dishes using the starchy green plantain banana to mop up the juicy overflow from the meat.
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By Jennifer Stempel
On a balmy afternoon in January of 1969, my mother and her family left their sprawling farm in Cuba for the promise of a new life filled with opportunity in the United States.
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