My thoughts on Jewish food.
Moroccan carrot salad is one of the most popular salads on the Shabbat table or at a simcha. There’s a reason for that: the salad is cool, but spicy, light, yet somehow substantial. It makes your palate tingle for what comes next, which is the purpose of any good salad worth its salt. To make …
A very simple herbal dip for challah and other bread, zaatar is a type of wild thyme, but the dip, a mixture of herbs, sesame seeds, olive oil, and salt, is also called by this name. Everyone Israeli has a favorite rendition of this nose and palate-opening opener. Here is an adaptation of Claudia Roden’s …
Eggs are a staple no matter who you are and where your ancestors came from unless you happen to be a “veggan” and no, that’s not a typo. If you’re Jewish, depending on where you come from, you eat eggs and onions—which is pretty much chopped liver without the liver—or shakshuka, a delectable dish of …
It’s an expression: not to make a tzimmes out of something. A Tzimmes is a traditional Jewish dish that mixes disparate ingredients that somehow manage to work together well. Since the dish has so many ingredients, it’s seen as complicated and complex. Making a tzimmes out of something means to overcomplicate a situation. When people …