Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate…
This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee; I learned how to make it from friends I met in Jerusalem. It is a meal in itself and a favorite among vegetarian patrons of Tanoreen. If you don’t have one of the greens on…
Three years ago, I spent a month living in Ramallah while reporting a story on the Palestinian economy. Yet somehow, save for trips to the corner falafel joint in between frenzied interviews, I managed to barely sample Palestinian food. When I returned to New York, my regret lifted the moment I walked into Tanoreen, a…
Food52/James Ransom Making a delectable Passover dessert is a challenge worthy of appearing on Iron Chef — no leavening, no flour, and if your Seder has meat, no butter. Fortunately, our favorite food sites and cookbook authors have suggestions and recipes for sorbets, toffees and an irresistible sweet matzo brei that can double as dessert….
There is a sad truth about Passover: Its dessert always falls short. Hanukkah has donuts, Purim has hamantaschen and Rosh Hashanah has honey cake. Poor Passover has no signature sweet. Perhaps you’ve put in the extra effort to make a kosher for Passover cake for your Seders past, but if you’re like me, you’ve never…
When it comes to making the perfect matzo ball, Mitchell Davis doesn’t believe in baking soda, seltzer or good luck. He believes in his mother’s recipe. And really, really good chicken stock. Davis should know — he is the executive vice president of the James Beard Foundation, the country’s most prestigious culinary organization, and a…
Hosting a Passover Seder combines the culinary expectations of Thanksgiving with an Iron Chef like challenge: Cook an entire multi-course meal without leavening. It’s pretty daunting. But, with a bit of planning, it makes a great cooking project for a family or a group of friends, the results are delicious and it gives you culinary…
Your bread may be swept away, the table set and macaroons purchased, but it really isn’t Passover until the aroma of brisket fills the house. On a holiday without freshly baked challah, no other scent compares to the nostalgic smell of slow cooked tender meat atop a bed of vegetables or nestled into a thick…
(Haaretz) — For the interval between having filled ourselves with hamantaschen and stuffing ourselves with matza brei and matza ball soups, here are three light and airy end-of-winter salads. Carrot ribbons with harissa aioli This salad is a contemporary play on the classic Moroccan carrot salad. The carrots here are raw, and shaved into ribbons;…
What kind of genius came up with the idea that prunes would make a great cookie filling, to be eaten without fail once a year? Whoever they were, they were wrong. But have no fear! We have a new hamantaschen option for you this year, and it’s as delicious as a cocktail, without the embarrassment…
‘For most people, you eat a hamantaschen on Purim and that’s that,” said Leetal Arazi. “We want to do something more.” Along with her husband Ron Arazi, Leetal runs NYShuk, an artisanal food company focusing on Sephardic and Middle Eastern Jewish cuisines. And this Purim they’re planning a Moroccan feast with the Brooklyn-based Crow Hill…
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