Fig Focaccia
Figs are one of the Seven species referred to in the bible, they speak of the bounty of the Land of Israel. Having any of the seven species at your table is considered a blessing and thus we treat these foods with additional respect, prioritizing making blessings and eating them before other foods. Figs make […]
KOHLRABI AND PICKLED ONION SALAD
I grew up on kohlrabi, on Friday nights while my father sang the songs that welcomed in the Shabbat, my mother was never comfortable if her hands’ weren’t active. Would sit behind him, humming along, while she diligently peeled kohlrabi with a paring knife and proceeded to cut it into paper-thin slices. She would then […]
Broccoli Quiche
To me, the idea of quiche seemed so foreign, seemingly an attainable convergence of French elegance and American abundance that had nothing to do with my childhood home. Firstly the idea for sitting down to a dairy family meal was unheard of the outside of Shavuot. I think my mother had one dairy pot and […]
Taste Like Bryer’s Vanilla Ice Cream
Bryer’s was the go-to ice cream you would find in the freezer section of the supermarket. Before Ben and Jerry’s sold their ice cream in cute pint containers. Bryer’s came in a large cardboard square, the selling point for Jews who kept kosher was the limited list of ingredients, nothing more then, milk, sugar, eggs, […]
Tomato Galette
Serves 6 If quiche seems – as the British say just too much of a palaver, make a galette instead – you will not be disappointed. A galette travels brilliantly, and tastes delicious served warm or at room temperature. It doesn’t suffer from being made a day or two ahead of when you are ready […]
BROCCOLINI WITH ROMESCO SAUCE
This Spanish sauce gets a middle eastern twist, with the addition of tahini. The contrast in color between the broccolini and romesco sauce is incredible! Every element of this dish can be prepared a day ahead of time, aside from the sauce that can be made the week ahead. Keep everything stored in the fridge […]
HOMEMADE HARISSA
I’m ridiculously sensitive to chillies, I’m sure that if I could get past how terrible it makes me feel that the heat and hum of chillies would be something I would crave in my food. And just like my unusual sensitivity to alcohol I always feel like I’m missing out on the party and I […]
Pita
My mother and her family immigrated from Israel to America in 1959. My grandparents, great grandparents, and a number of generations further back had always run bakeries. Unsurprisingly my Grandfather’s visa was approved because America was looking for more skilled bakers. Bread was in fact the path to my grandparent’s American dreams. My grandfather spent […]
WALNUT BRIOCHE BABKA 2.0
Makes 1 large babka loaf This recipe takes about 12 hours in total from start to finish (don’t worry most of it is hands-off time), best to think ahead when you want to serve this amazing mouth-watering absolutely delicious babka! Brioche Babka Dough: 80g (⅓ cup) whole milk 7g (2 ¼ teaspoons) active dry yeast […]
