3 tablespoons olive oil 1 medium sweet onion, diced small 2 celery ribs, diced small 3 cloves garlic, minced 1 large aubergine (eggplant) (about 500g
These treats that many Americans tend to associate with state fairs and amusement parks actually have a contested history (Don’t you love it when the
Adapted from the Kosher Palette The Kosher Palette ushered in a new era of community cookbook, it was a cross between a community cookbook, of
This is definitely a method as opposed to a recipe. Use this salmon as a blank canvas, for different spices, salsas, and salads to serve
Shliskas are Hungarian potato dumplings that are almost exactly like gnocchi with a Jewish twist. How much do we actually know about Jewish food? We
Serves 8-10 This dish probably dates from ancient Roman times, when coastal people found a way to use decaying salted fish, by using it as
As someone who often has company Shabbat lunch, I feel the need to make the appetizer course a bit of a feature. There was my
Adapted from MasterChef Australia’s Matt Preston Tarator sauce is a Lebanese sauce based on tahini, with a whole variety of different additions like yogurt and
One of the many flavor profiles that come across in old-world Ashkenazi recipes is the sweet and sour combination found in fish, meats, and vegetables.
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