Louisa Shafia


Savoring the Miracle: Hanukkah Side Salads

By Louisa Shafia

Savoring the Miracle: Hanukkah Side Salads
The miracle of Hanukkah was not, alas, brought about by a latke. The eternal flame, it seems, was kept alive not by everyone’s favorite fried Jewish food, but by olive oil. According to historians, there can be little doubt that the oil used to light the menorah 2,200 years ago was olive oil. In ancient times it was used for everything from lighting to food to cosmetics.Read More


Kasha Recipes Get a Modern Makeover

By Louisa Shafia

Kasha Recipes Get a Modern Makeover
What would you do with a one-pound bag of toasted buckwheat groats, a.k.a. kasha? If you’re like most Ashkenazi Jews, you’d probably cook up kasha varnishkes, the Jewish “soul food” side dish made of kasha, sautéed onions, bowtie pasta, and often mushrooms. If you’re not Jewish, well, you probably wouldn’t have the kasha in the first place!Read More


Queen Esther's Cuisine: A New Persian Cookbook

By Louisa Shafia

Queen Esther's Cuisine: A New Persian Cookbook
Of the many unusual ingredients in Persian cuisine, rose water, which tastes like flower petals, may be the most exotic. Persians, according to Reyna Simnegar, the Jewish, Venezuelan-born author of the new cookbook “Persian Food From the Non-Persian Bride, and other Kosher Sephardic Recipes You will Love!,” consume rose water in order to carry on “the enchantment and mystery, the passion and romance that are characteristic of their people and their culture.”Read More


Shabbat Meals: A Tale of Take-Out and Homemade Vegetable Moo Shu

By Louisa Shafia

Shabbat Meals: A Tale of Take-Out and Homemade Vegetable Moo Shu
Several years ago, a friend invited me to a Shabbat dinner in Brooklyn. When I arrived, I was greeted by a glass of red wine, and lots of friendly, familiar faces. And then I saw it: a huge spread of take-out Chinese food, complete with plastic containers, paper cartons, and piles of napkins. Wait, what? I confess: The food snob in me was slightly taken aback by the prospect of serving mediocre take-out food to guests.Read More






Find us on Facebook!
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • Planning on catching "Fading Gigolo" this weekend? Read our review.
  • A new initiative will spend $300 million a year towards strengthening Israel's relationship with the Diaspora. http://jd.fo/q3Iaj Is this money spent wisely?
  • Lusia Horowitz left pre-state Israel to fight fascism in Spain — and wound up being captured by the Nazis and sent to die at Auschwitz. Share her remarkable story — told in her letters.
  • Vered Guttman doesn't usually get nervous about cooking for 20 people, even for Passover. But last night was a bit different. She was cooking for the Obamas at the White House Seder.
  • from-cache

Would you like to receive updates about new stories?




















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.