Month: January 2018
The OG Hamantaschen: Yeast Dough Poppy Seed Triangles
January 29, 2018
I’m back this week with another Purim recipe. But this one isn’t quite as unusual as last week’s artichoke soup. Rather, it’s a classic with a twist—hamantaschen, but (probably) not as you know it: yeast dough hamantaschen!
Something Different for Purim: Queen Esther’s Artichoke Soup
January 22, 2018
I know, I know—it’s more than a month until Purim. But it’s never too early to start planning! Besides, I have a trove of off-the-beaten-track Purim recipes I want to share with you, and there’s no time like the present to get started. Named after Queen Esther, this unusual Italian Jewish artichoke soup takes advantage […]
Schmaltz: Jewish Food Past, Present, and Futures
January 16, 2018
Last Tuesday, I was lucky enough to attend a fantastic Jewish food history event at YIVO Institute for Jewish Research. “Schmaltz: Jewish Food Past, Present, and Futures” featured Michael Wex, best-selling author of Born to Kvetch and frequent Poppy and Prune resource Rhapsody in Schmaltz, and Liz Alpern and Jeffrey Yoskowitz, co-founders of the Gefilteria and […]
Fritada de Espinaca
January 8, 2018
The first time I met my friend R., we got to talking about our shared love of Passover cooking. When I asked him what his favorite dishes were, he said I probably wouldn’t know then because they were Turkish. “Oh yeah?” I said. “Try me.”
Moroccan Pumpkin Soup
January 2, 2018
Pumpkin seems like the most all-American of vegetables. There’s jack-o’lanterns at Halloween, pumpkin pie at Thanksgiving, and, these days, pumpkin spice lattes all fall long. But long before the advent of the Thanksgivukkah pumpkin donut, Sephardim and Italian Jews incorporated this festive gourd into their autumnal holiday meals. At Sukkot, Bukharians eat stuffed pumpkins while […]