by Nevin Martell The first time I tasted halvah was on Manhattan’s Lower East Side after a long night on the town. I wandered into a corner deli offering hundreds of potential dessert options, but I was drawn to a marbled halvah bar for sale at...
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Nathan returns to the country where she spent several years of her youth and wends her...
Stuffed Cabbage Filling: 2 beaten eggs 1 pound ground beef ½ cup cooked rice ½ teaspoon garlic powder 1 tablespoon grated onion (or 1/2 cup chopped and cooked in oil) ½ teaspoon salt ½ teaspoon pepper 1 tablespoon catsup Sauce: 2 cups tomato sauce 2 tablespoons tomato paste ½ cup sugar ¼ cup lemon juice or cider vinegar Salt and pepper to...
What you call it usually depends on where your grandmother came from. ...
(Serves 4) Ingredients 1 cup soy oil olive oil, for frying 1 onion, sliced into rings A head of fresh garlic, coarsely chopped 1 tsp. hot paprika 1 tsp. salt 1 tsp. ras al hanout (described below) 4 fillets/slices of saltwater fish (Chaddad recommends grouper) 1 long potato, sliced 1 long red pepper, sliced 1| Boil the potato slices for...
A year after he was arrested in Libya on charges of espionage and incarcerated for five months, Rafael Rafram Chaddad savors his freedom by sautéing a pile of sliced onions, browning chunks of lamb, dumping grated tomatoes on top and scattering handfuls of fiery Libyan...
Paul Baumann reviews "More Desired than Our Owne Salvation: The Roots of Christian Zionism" by Robert O. Smith...
Vivian Gornick reviews "Country of Ash: A Jewish Doctor in Poland, 1939-1945," by Edward Reicher...