Alexa Weitzman
By Alexa Weitzman
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Food Superfruit and Superaromatic Charoset
Let’s face it: even without the charoset, we honor mortar on Passover. The food of this holiday isn’t—how can I say this nicely?—easy on digestion. Matzoh, potatoes, eggs, various proteins, cheese, it seems that most of what we eat is pretty heavy, and we often pay the price, feeling sluggish and fatigued, especially after the…
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Recipes Rosh Hashanah Cookies for the Gods
I live in Queens, NY, a true melting pot of ethnic cuisines. All the unique and distinct flavors of places like Thailand, India, Greece and China inspire me – I eat the food at authentic restaurants around the borough, and then bring the flavors home with me, incorporating the ingredients and methods in my home…
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Food Maimonides At the Farmers Market
Imagine this: you’re at your local greenmarket vegetable stall picking out a beautiful green speckled summer zucchini. Standing next to you is a man choosing his summer bounty. You begin to discuss recipes, and he explains his approach to summer vegetables. “Keep it simple,” he says, and continues to describe his plans for the zucchini…
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Recipes Harissa: The North African Jewish Hot Sauce
I don’t know when it happened, but one day I started liking a little spice in my food. It started slowly, little by little, and before I knew it, I found myself sprinkling red pepper flakes or squirting Sriracha on many of my meals. Not to say that I don’t appreciate non-spicy cuisine. On the…
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Recipes A Tip on Seasonal Eating…From Maimonides!?
We tend to think of seasonal eating as a buzzword in today’s foodie scene, but it’s actually an old concept. As a practitioner of Chinese medicine, I spend a lot of time sifting through ancient Chinese treatises on diet and healing, all of which stress the importance of eating with the seasons as a means…
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