Ginger-allspice latkes, cranberry applesauce and deep-fried turkey will make this Thanksgivukkah holiday dinner one to remember — and savor.
Inspired by fiery Chinese food, Rivka Friedman created a recipe for this fragrant cumin-rubbed lamb shoulder with sticky sweet dates to star at Rosh Hashanah dinner table.
Despite its well-deserved spot in the canon of Jewish food, chopped liver is one of the most polarizing foods. Rivka Friedman gives the much-maligned spread a fresh start.
Peer into a Jewish household on a Friday night, and you’ll have an instant window into that family’s food legacy. The Syrian table is piled high with zucchinis and eggplants stuffed with lamb and beef, beautiful rice dishes, and my favorite, lahmacun, those wonderful flatbreads topped with tamarind-and-tomato drenched ground meat. The Eastern Europeans have lokshen and cabbage, noodle kugel, and of course, cholent.
Za’atar is an herb. Sorry – it’s not a specific herb, but one of any number of herbs in the hyssop family. Scratch that: it’s a combination of herbs. But wait, sometimes there are sesame seeds. Actually, it’s a paste made with some type or types of herbs, sesame seeds, and lots of olive oil.
Once upon a time, before Mediterranean food got a facelift and a silent endorsement from the healthfood industry, tahini was a one-trick pony: you made hummus, and then you mixed in some tahini to give the finished dish that je ne sais quoi. Yes? Yes.