Jews really like to eat.
Leah Koenig pays homage to an under-appreciated Passover workhorse: almond flour.
To get some nutrients into an ailing child, food editor Liza Schoenfein turns not to chicken soup, but to a vitamin-and-protein-packed favorite breakfast food.
Sufgan-what? Hadas Margulies had her heart set on creating the ultimate gluten-free and vegan sufganiyot, but wound up with a delicious Hanukkah hybrid instead.
If the recipes of my life were bound into a book, surely the page for my dad’s ricotta pancakes would be the most well loved — splattered with old batter and lightly dusted in flour. It’s the recipe I reach for when I miss my childhood home or when I’m entertaining friends for brunch and when I can’t decide what to make — even if it’s dinner time.
Judy Kempler and Pnina Jacobson’s cookbook, “One Egg Is A Fortune,” is now available. Their blog posts are being featured on The Arty Semite courtesy of the Jewish Book Council and My Jewish Learning’s Author Blog Series. For more information on the series, please visit:
It’s Saturday morning. OK, let’s be honest, it’s probably already early afternoon. My husband and I drag ourselves out of bed and head straight for the kitchen. It’s our Shabbat ritual — we wake up, spend hours preparing dish after dish and then sit down to a leisurely, luxurious lunch. Eggs of some sort, lots of salads, coffee, baked goods and good bread. Good bread is a must.
Curried Sweet Potato Latke from Joan Nathan’s Jewish Cooking in America
Sweet potatoes could be the mascot of the sustainable foods movement. Packed with nutrition, including more than twice the daily suggested serving of vitamin A, antioxidants, protein, iron, potassium and other hard to get minerals, sweet potatoes provide a huge benefit to calorie ratio.
Cassola (Roman Sweet Cheese Pancakes)