My thoughts on Jewish food.
What a surprise it was for me to discover that I had never shared with you, dear readers, this wonderful recipe for leeks which is based on Bert Greene’s awe-inspiring cookbook, “Greene on Greens.” I have only a few cookbooks in my home library that contain more than one recipe that make their way into …
Forget the myth that restaurant-quality hummus requires special machinery. With the right technique, you can achieve a creamy, flavorful hummus in your own kitchen that’s every bit as satisfying as the best you’ve tasted. The secret isn’t fancy equipment—it’s how you treat your chickpeas and balance your ingredients. The Secrets Behind Creamy Homemade Hummus Cook …
For lack of a better descriptor, I call this ubiquitous Sephardic condiment, “salsa.” It’s chunky like salsa, and you could definitely spoon it over the ingredients in a taco. But it’s also delicious mopped up with challah at the Shabbos table, or spooned over sour cream-topped latkes at Chanukah. It’s a bit of work, especially …
Roasted garlic is a delicious accompaniment to challah. After roasting, the garlic cloves become soft and spreadable with a buttery taste. You scoop out the cloves, spread them on your challah, and sprinkle the top with salt. YUM! When I’m getting ready to roast garlic, I drag out my old muffin tins, individual aluminum cups …
Years ago, finding myself with a surplus of juicy summer tomatoes, on the verge of becoming overripe, I decided to try my hand at making matbucha, a delicious salad, somewhere between a dip and a spread for bread. I peeled and seeded the tomatoes, and cooked them down with lots of garlic and cumin, and …
Deviled eggs are an old-fashioned dish—the kind you shouldn’t mess with. Don’t try to innovate or add unusual (read “weird”) ingredients. Just stick to the tried and true: eggs, mayo, grated onion, Tabasco, and some good Dijon mustard. Maybe just a touch of salt. Sprinkle the top with sweet paprika and Bob’s your uncle, as …
During the 9 Days before Tisha B’Av, we refrain from eating meat. After a day or so, we get sick of fish, and are hardpressed to come up with meals that supply sufficient protein and still satisfy our carnivorous druthers. This white bean dip with roasted garlic and gremolata, an Italian term for a mix …
Maybe it’s because our parents or grandparents lived through the Great Depression, but some of us find any kind of waste a bit hard to bear. Take dryer lint, for example. It always seems like there should be something to do with it. Insulation?? Art? Something. So it is with watermelon rind, something you know …
I used to make tapenade all the time. The family loved it on challoh, and it was easy to prepare. It hit me a couple of weeks ago that I’d forgotten about it, and that it would make a nice addition to our Shabbos table. But when I looked for recipes, I saw I didn’t …
This is a beautiful salad to look at and its fresh flavors wake up the palate for the rest of the meal to come, especially as the weather warms up. Delicious with crusty bread as part of a trio of salads, for instance, tuna or egg salad, and an avocado salad. It’s a lovely addition …