People love to ask, “what did you grow up eating?” Having a professional food writer for a mother makes this a particularly complicated question to answer. Yes, I grew up eating amazing homemade food. I have fond memories of ox tail stews and fresh pasta with sauce made of vegetables from our garden. I was…
Growing up in a small Jewish community in the Northwest, Shabbat in my family was celebrated with Kiddush, an occasional family dinner and a loaf of challah if we were not too late stopping by a local bakery that knew what this braided treat was. My experience bared little resemblance to the Shabbats of my…
Stuffed vegetables are a central part of the Jewish culinary canon, but growing up I thought they were limited to cabbage and peppers. Only when I moved to Israel did I come to appreciate the sheer multitude of vegetables that can be stuffed — peppers and cabbage yes, but also tomatoes, zucchini, carrots, eggplant, onions,…
Every year just before Rosh Hashanah, my mother and I engage in a ritual attempt to approximate my grandmother’s gefilte fish recipe. The recipe itself is an approximation. She cobbled it together from other Holocaust survivors, and perhaps gleaned a few tips from women in a displaced persons’ camp, perhaps remembering bits from what her…
Fig, Olive Oil and Sea Salt Challah. Need we say more? Smitten Kitchen An oldie, but a goodie. Apple Raisin Challah. [Epicurious] Rosh Hashanah, international style. Check out a round up of recipes from Turkey, Iran, Syria and India. [Serious Eats]( http://www.seriouseats.com/2012/09/rosh-hashanah-recipes-international-turkish-persian-indian-syrian-recipes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29 ‘Rosh Hashanah, international style. Check out a round up of recipes from Turkey,…
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…
As soon as September starts, my mind turns to high holiday cooking and the intoxicating smells of one my Sephardic family’s favorite dishes – Salade de Piments, more widely known as matbucha. It is a transporting elixir of garlicky, semi-caramelized roasted peppers and tomatoes. Layered with smoky, piquant and subtly sweet flavors, it’s a perfect…
The secret to feeding a picky child? Matzo brei says Ruth Reichl. [Gilt Taste] Serious Eats hung out with one of our favorite chefs, Israeli-New Yorker Einat Admony. Check out their great Q and A. [Serious Eats] To Market, To Market. Take a tour of a Schwartz’s Kosher Supermarket in Williamsburg and see what Old…
As I contemplated my Rosh Hashanah dinner this year, memories of my childhood growing up in Israel came sweeping over me. On the eve of Rosh Hashanah, in the afternoon hours, my mom would send my siblings and me to make a quick run to the corner grocer before the owner closed down the shop….
Like many American Jews who came of age in the late 20th century, I thought tongue was the grossest of meats. Chicken fingers and hamburgers were more my speed, and I could tolerate a spoonful of creamy chopped liver if I didn’t think about it. But beef tongue, the economy cut once prized at Catskill…
Earlier this week, Pnina Jacobson and Judy Kempler wrote about the aging Jewish community and the Australian Jewish community. In today’s post, they discuss their decision to self-publish their cookbook One Egg Is A Fortune. Their blog posts are featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author…
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