For a woman her age, Jan Longone moves incredibly fast when she’s eager to point something out. The 81-year-old with a plump, soft face and fierce eyes direct from yenta central casting demanded that attention be paid to a French guidebook from the 1960s, open to a page with the loopy autograph of the then-up-and-coming,…
(JTA) — Five haredi Orthodox men are standing around a large wooden table crowded with bowls of chopped tomato, garlic, carrots and greens, their ritual fringes poking out from under their aprons. Each is wielding a large chef’s knife. Their instructor, wearing an embroidered chef’s outfit and grasping a raw chicken thigh, tells his charges…
Thinkstock Oil is certainly a controversial subject, with issues ranging from fat content to smoke point to quality. Each nutritional school of thought seems to offer a different perspective. In honor of Hanukkah, Judaism’s celebration of oil, here is yet another: the holistic point of view. As a student of traditional Chinese medicine, I love…
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…
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…
There was a whole article about how the more equal a marriage is the more sexless it is by Lori Gottlieb in the New York Times and it didn’t quote one woman in her late 20s or early 30s — the generation for whom equal marriage is most institutionalized. So, Gottlieb, here is what one…
“Would You Make This?” is a sporadic column where personal chef Alix Wall evaluates a cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. When tourists want to learn more about local food in Israel, they often end up in the kitchen at the home…
This version of shakshuka can be found in Israeli cafeיs and restaurants for those who want a change of pace from regular shakshuka. The color is great, as is the taste — especially with fresh bread on the side. 3-4 Tbs. olive oil 1 onion, diced 3-4 cloves garlic, minced 1-2 spring onions, sliced (optional)…
