The Jewish Herbal: Mystical Reflections on Food, Nature and Urban Farming” is a regular column by Devorah Brous charting the ways we can use Jewish wisdom, tradition and practice to reconnect with ourselves in harmony with nature. Devorah is an urban homesteader, lifecycle ritualist, and green consultant in Los Angeles. Find her her online offerings at @Dev.Brous
Confit turkey legs for Thanksgiving
For as long as I can remember, my mother baked fresh Challah every Friday. The bread was soft, never too sweet, and pulled apart with ease. While Los Angeles at the time was not famous for its bread, my mother was. The oohs and aahs after Hamotzi were quickly followed by everyone’s request for a second serving.
Learn to make Spanish paella with chicken and artichokes over a wood fire.
A renowned vegetarian cookbook author teaches her daughter to cook long distance during the quarantine.
It’s like the Bachelor, but with Moroccan salmon. Yaniv Cohen’s Shabbat dinners fed tens of thousands of people over the years and won him a wife.
Two preparations of the classic dish – one with meat, one pareve – with no added sugar.
Gluten-free this Purim? No problem.
These two Jewish foodies have created a cookbook for those recovering from cancer.
The key to this dish is the balance of flavors.