In the past 40-some years domestic skills have been pretty low on the totem pole of things young people should master. Why bother with grocery shopping and cooking when you can summon something just as good through your Seamless app? Because you really can’t, says Ruth Graham in an article on the Boston Globe. Graham…
As rich as the Ashkenazi Jewish tradition is, twice each year I wish I had descended from Sephardim. The first time is, of course, on Passover, when Sephardic tradition allows for grains. I imagine Passover breakfasts of sweet corn pancakes, and big, filling dinners of fried rice with spring’s first peas and scallions, and Passover…
As Israel engages in a tumultuous debate over what to do about African migrants, other conversations, more personal and friendly, are taking place between Israelis and asylum seekers. As part of a social art project called Sihot Mitbah (Kitchen Talks), which takes place every weekend in Tel Aviv, African migrants give cooking workshops to groups…
Wandering through the farmers market with a reusable tote bag and a beatific smile has become the ultimate in foodie clichés, and for good reason. There is little more satisfying to a home cook than tipping forth the day’s haul onto the kitchen counter — a pound of coral-colored rhubarb, say, a silky pile of…
For many of us, Jewish mothers are synonymous with home cooking. In advance of Mother’s Day, we asked you, our readers, to describe your Jewish mothers in just six words. Not surprisingly, sprinkled throughout the submissions were many entries dedicated to moms as the ultimate cooks. Sure, there was the requisite Jewish mom joke: “Sad?…
I almost choked on my coffee when I read the email from my editor asking if I would be interested in reviewing a cookbook. The thing is, I don’t cook. I can prepare a few simple dishes (think fried egg or cheese quesadilla), but any “real” cooking — the sort that might involve following a…
This post first appeared on J. Weekly I first came across Rebecca Katz’s cookbooks in culinary school. My program had a health-centric curriculum, and cooking for cancer patients was part of it. I used her first book, “One Bite at a Time,” to make a polenta pie with sautéed greens and puttanesca sauce for a…
Every Jewish cook has their Passover mainstays, which are usually divided down a line: Ashkenazi or Sephardic, depending on their family’s country of origin. On a recent Tuesday morning we decided to cross over and try our hands at making traditional Syrian Passover foods. Our teacher was Jennifer Abadi, author of “A Fistful of Lentils:…
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