My thoughts on Jewish food.
Sometimes you want a nosh that is a little salty and pungent: something that wakes up the mouth. Marinated spiced olives do exactly that, and they’re keto-friendly, too. Something to keep in mind now that we are past the carb-heavy holiday of Passover! Marinated Spiced Olives Yield: 3 cups Ingredients 1 cup extra-virgin olive oil …
Canny cooks like to incorporate symbolic foods into salads to be served at the beginning of the Rosh Hashanah meal, such as this butternut squash and spinach salad. The symbolic foods have accompanying verses we recite at the table that play on the names of each food. In this recipe, butternut squash stands in for …
We’re always looking for a new salad to add to our repertoire, especially in summer. This cool and creamy broccoli salad, fits the bill with its light tangy dressing, with just a hint of sweetness from the honey and craisins. It holds up well in the fridge for a day or so (see serving note), …
In Israel, those wonderful dough-wrapped frankfurters are called “Moshe B’Tayva,” or loosely: “Moses in the Basket.” You wouldn’t expect Jews to name a dish after pigs, now would you?? But essentially, these treats are as well beloved and easy to make, as they are in America. After all, “A rose by any other name would …