Pan-fried Buttermilk  Dandelion Blossom Fritters

Dandelions & Manna : Reflections on Jewish Foraging Before & After Sinai

We have counted “ba-Omer,” 49 days, the Week of Weeks between Passover and Shavuot, and now, even in quarantine, we find ourselves smack in the middle of another cause for liberation. As we learn in Exodus, liberation in ancient Egypt gave way to uncertainty as the Jews left the land of Egypt that they had known and their store of wheat dwindled to nothing. Their journey was rife with reluctance and ignorance as they became foragers for both food and identity. Now is a time of profound hunger and also of great promises, whether of Torah or of democracy. We are guided by what we know, and often (especially in quarantine) overwhelmed by what we cannot know. We are wanderers again and foragers. So comes the inspiration for today’s recipe, honoring the foraging of today and...

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Sufganiyot Muffins from Modern Domestic

by Jenna Huntsberger  Hanukkah started Wednesday, which means it’s time to dust off your favorite Hannukah recipes. Because Hannukah celebrates the miracle of the oil, the holiday usually features fried foods – latkes, fried potato pancakes, are the food of choice in the United States, and sufganiyot, fried jelly doughnuts, are the popular treat in Israel. Being a baker, I naturally gravitate to making sufganiyot – and, in fact, I did make them last year. But I’m not much of a deep fryer. I don’t have a fryer myself, and my attempts at frying the doughnuts in my four quart pot didn’t turn out so well – they were overcooked on the outside and barely cooked through. This year, I spared myself the pain, and made sufganiyot muffins instead. Doughnut muffins have been all the rage on the Internet for years,...

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