Jennifer Abadi’s Syrian-Style Apricot Haroset
March 23, 2018
If you haven’t noticed, I’m pretty excited to be cooking my way through Jennifer Abadi’s Too Good to Passover. This haroset from the book highlights an unusual fruit: apricots!
Ethiopian Soft Matzah, Just Like They Ate at the First Passover
March 21, 2018
What if matzah didn’t have to taste like charred cardboard? This Ethiopian soft matzah proves that matzah can, in fact, be delicious.
Iraqi Almond Macaroons with Rosewater and Cardamom for Passover
March 19, 2018
These delicious Iraqi Passover almond macaroons come from Jennifer Abadi’s awesome new cookbook, Too Good to Passover. More than a cookbook, this is an absolute treasure trove of Passover recipes, traditions, and memories from the Sephardic world and beyond, including from some less-discussed Jewish food traditions like Ethiopian and Yemenite.
Moroccan Mashed Potato Casserole for Passover (Batata bil Firan)
March 15, 2018
Today I have a great Moroccan Passover mashed potato casserole recipe to share with you. It’s basically a mashed potato kugel with Moroccan flavoring (read: it’s quite a bit more vibrant than your traditional Ashkenazi potato preparation).
A Taste of Spring for Passover: Italian Asparagus Soup with Saffron
March 12, 2018
I love serving asparagus at Passover. It’s one of my favorite vegetables, and since I (more or less) only eat it seasonally, Passover tends to fall around the beginning of the season. My seders usually feature roasted asparagus spears, but I’m always on the lookout for new and different ways to serve this delectable harbinger of spring. Like this Italian asparagus soup. Continue Reading
Bremer Kürbisbrot (Roasted Squash Bread)
March 10, 2018
So this is a little bit of a cheat, in that there’s really nothing Jewish about it. But I thought this delicious roasted squash bread was too delicious not to share here. Plus, baking bread is also a great way to use up flour before Passover, if that’s something you do.
Modern Jewish Baker: Challah Hacks from Shannon Sarna
March 8, 2018
One of my favorite things about living in NYC is the abundance of cool Jewish foodie events going on just about any given month. A few weeks ago, for example, I got to see Jewish baking rockstar Shannon Sarna of the Nosher give a talk about her new cookbook, Modern Jewish Baker, and demo some challah shaping and braiding techniques.
Cabbage Varnishkes
March 5, 2018
This recipe was born of necessity, but it turned out to be a happy accident. I was all ready to whip up a batch of that favorite shtetl classic, kasha varnishkes (toasted buckwheat groats with noodles), topped with roasted vegetables. I was especially psyched to have one of my favorite roasting vegetables, cauliflower, on hand—or so I thought.
An Easy Pareve Purim Main: Caveos di Aman
February 27, 2018
You may be familiar with traditional Purim goodies purporting to resemble the villainous Haman’s hat, pockets, and ears, and even depictions of his whole body in gingerbread, but how about his hair? Enter caveos di Aman.
Boyotaschen: The Ashkefardi Purim Mashup You Didn’t Know You Were Missing
February 26, 2018
It seems like savory hamantaschen are all the rage this year, and I’m throwing my hat into the ring with a truly delightful Ashkenazi-Sephardi mashup: the boyotaschen.