Buon Appetito! Rome’s “Jewish Soul Food”
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
Halvah Filo Cheesecake
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
Open Sesame: The History of Halvah
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...
Voila! French Jewish Food Arrives!
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...
Stuffed Cabbage Recipe
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...
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.
Recipe for Libyan Chraime
(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...
Culinary Lessons from a Libyan Prison
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...
Book Review | More Desired than Our Owne Salvation
Paul Baumann reviews “More Desired than Our Owne Salvation: The Roots of Christian Zionism” by Robert O. Smith
From Pickles to Salmon, the Joys of Kosher-Style
The nostalgic tale of “kosher-style” foods
Book Review | Country of Ash
Vivian Gornick reviews “Country of Ash: A Jewish Doctor in Poland, 1939-1945,” by Edward Reicher