Month: May 2018
World Shabbat Breads: Greek Country Bread (Pan de Horiadaki)
May 29, 2018
If you’re looking to mix up your Shabbat bread routine, consider this luscious pan de horiadaki from the Greek Jewish community of Salonika. It’s light and airy on the inside, crisp and crusty on the outside, and, with no egg, it’s a great alternative to water challah if you’re baking for vegans or people with […]
Avicas con Prassa: Sephardic White Beans with Leeks
May 22, 2018
Okay, it’s time for another post-holiday detox for me. And so, in the spirit of healthy eating, I bring you avicas con prassa, a super-creamy Sephardic white bean and leek stew in a tomato sauce.
Lemon Elderflower Whipped Cream Cake for the Royal Wedding
May 16, 2018
This coming weekend is a big one—not only does it mark the start of Shavuot, but Saturday the 19th is the day Prince Harry and Meghan Markle get hitched! If you’ve been wondering how you can mark both occasions with a single dish, look no further than my simplified take on the royal wedding cake.
Mini Earl Grey Scones with Rose Icing for Shavuot
May 14, 2018
These luscious little Earl Grey scones contain both dairy and rose water, making them doubly appropriate for Shavuot (or a tea party).
Torta Turchesca: A Venetian Rice Pudding Tart for Shavuot
May 10, 2018
Part pie, part rice pudding, this luscious Venetian tart is 100% delicious.
Sautéed Chive Mamaliga with Feta-Scallion Sauce
May 7, 2018
What if a slice of cornbread and a scallion pancake had a baby? It would probably turn out something like this sophisticated take on mamaliga, aka polenta, aka Jewish grits, a(rather uncharitably)ka cornmeal mush.
Sweet Noodles for Shavuot: Lokshen with Honey, Cream, and Poppy Seeds
May 3, 2018
You all know I have a thing for poppy seeds by now. I put them in hamantaschen, I put them in oatmeal, I put them in my cabbage varnishkes—and those are just the recipes I’ve blogged so far (#putapoppyseedonit).