Author: Emily
Greek Mac and Cheese
April 16, 2018
What could be more perfect for Shavuot than a Jewish take on mac and cheese? This Greek dish, hailing from the Jewish community of Komotini in Thrace, is a delicious variation on a beloved crowd-pleasing classic—and it’s relatively simple to prepare.
A Simple and Healthy Sephardic Okra Dish: Bamia
April 12, 2018
I’m still on my post-Pesach detox, and today I have a great, healthy, simple dish—bamia—featuring a vegetable that doesn’t get enough love: okra!
An Easy and Delicious Moroccan Carrot Salad
April 9, 2018
Anyone else in need of a post-Pesach reset this week? I love cooking (and eating!) for Passover, but it’s always heavy on the eggs, dairy, sugar—oh yeah, and matzah. By the end of the holiday, I’m ready for a change. I’m also ready to stop spending quite so much time in the kitchen, much as […]
An Unusual Persian Spinach Omelet for Passover (or Rosh Hashanah)
April 6, 2018
Today I have a delicious Persian Spinach omelet, perfect for Passover or any time of the year, with an unusual addition: walnuts!
A Passover Cult Classic: Claudia Roden’s Almond Orange Cake
April 5, 2018
By all accounts, this is THE Passover cake. Claudia Roden’s almond orange cake, based on a traditional Sephardic recipe, is one of the most raved-about Jewish cakes out there.
A Tempting Kosher Recipe from Manischewitz, ca. 1930: Asparagus Wheel
April 4, 2018
Today I have an outrageously delicious recipe for an asparagus and egg casserole from a surprising source: a 1930 promotional cookbook from Manischewitz, entitled Tempting Kosher Dishes.
Spring Compote with Citrus and Rhubarb for Passover
April 3, 2018
If traditional dried fruit compotes don’t do it for you, or if you’re just looking to branch out this Passover, try this fresh, seasonal variation, featuring rhubarb, raspberries, and citrus. Okay, I admit there are also a few prunes involved. But just a few.
Eggplant and Cheese Casserole: Almodrote de Berengena
April 2, 2018
Casseroles consisting of eggs, vegetables, and cheese are a mainstay of Sephardic cooking. They go by many names: fritada, sfoungato, quajado, cuajada, esponga, or, in Syria, sabanigh b’jiben. And, last but not least, almodrote. Hailing from Turkey, it can be made with eggplant, spinach or zucchini, and while all are delicious, I’m partial to this eggplant variety, since it’s the first […]
Rhubarb-Prune Tsimmes: A Spring-Inspired Take on an Ashkenazi Classic for Passover
March 29, 2018
At Passover, I’m all about celebrating the bounty of spring produce. There’s artichokes, asparagus, and above all rhubarb, that sour celery-looking vegetable masquerading as a fruit that’s, alas, rarely found outside pie in this country. But it doesn’t have to be that way. For example, you can put it in this rhubarb-prune tsimmes.
Libyan Butternut Squash Pudding for Passover
March 27, 2018
This Libyan butternut squash pudding would make a perfect post-seder dessert: it’s pareve, relatively light, and, most importantly, not only can chill for hours (or even overnight) but is in fact at its best right out of a lengthy stay in the fridge.