Tag: vegan
Don’t Toss Those Spinach Stems! Channel Your Inner Jewish Nonna and Make Testine di Spinaci
May 10, 2020
Like a lot of people, this pandemic has got me doubling down on reducing food waste. Not that it was ever something I didn’t care about, but every last scrap has never seemed more precious than it does right now. For me, that means cooking with some veggie scraps I formerly would’ve tossed without a […]
Turkish Braised Leeks with Tomatoes (Prassa Yahnisi): An Easy Jewish Recipe to Cook in Lockdown, No Dodo Feathers Required
May 4, 2020
One thing that’s become clear in lockdown (if it wasn’t already) is that we all have different ideas of what constitutes an “easy” recipe composed of “basic” ingredients. You’ve probably seen the memes poking fun at professional foodies who seem woefully out of touch with what does and does not constitute a pantry staple for […]
Turnip the Heat with Alsatian Lentil Soup
December 31, 2018
I don’t know about you, but this winter’s been hitting me pretty hard. It started early, and while there haven’t been any REALLY freezing days yet, the cold (and the dryness) are pretty relentless. All I really want to do is curl up under the covers with a nice warm bowl of soup. (What, you […]
Why Do We Eat Apples and Honey? Plus a Sweet New Year Smoothie
August 30, 2018
Apples dipped in honey are, at least among Ashkenazi Jews, by far the most common symbol of Rosh Hashanah. What would Rosh Hashanah dinner be without the customary pre-meal dip and accompanying wish for a sweet new year, with the recitation of the phrase “May it be Your will to renew on us a good […]
Black-Eyed Peas: Everyone’s Favorite Multicultural New Year Food
August 27, 2018
You probably know that Hoppin’ John, made with black-eyed peas, rice, and pork, is a traditional New Year’s dish in the US South. But did you know that these little peas (actually beans from the cowpea family) are a traditional food for Rosh Hashanah too?
When an Ashkenazi Vegetable Meets a Sephardic Staple: Sorrel Hummus
August 20, 2018
For years, I was desperate to try sorrel. I think I first became aware of it from Gil Marks’s magisterial Olive Trees and Honey, back in the early days of my interest in Jewish food history, and the concept of a lemony spinach-like green had me absolutely entranced. I adore lemon, I’m pretty solid with […]
Hazon Food Conference 2018 Recap and Zoodles with No-Cook Tomato Sauce
August 13, 2018
Earlier this month, I headed up to northwestern Connecticut for Hazon Food Conference (aka adult summer camp for Jewish foodies), at the Isabella Freedman Jewish Retreat Center in Falls Village.
Kurdish Radish and Carrot Salad—and the Little-Known story of an Old-School Female Torah Scholar
July 2, 2018
Today I have a light, refreshing Kurdish radish and carrot salad for you—along with the fascinating story of a 17th-century female Torah scholar in Kurdistan.
Spice Up Your Life: Aromatic Indian Coconut Rice
June 18, 2018
This fragrant spiced coconut rice, which makes for a delightfully different pareve side (and also serves as a great vegan main) hails from a Jewish community with a positively Shakespearean origin story.
Aquafabulous Vegan Challah: Smarter than Your Average Water Challah
June 11, 2018
What if you could bake an egg-free vegan challah with the texture of the eggy kind? Thanks to the wonders of aquafaba challah, now you can!