Tag: Jewish Cuisine

In a live episode of Unorthodox from Washington DC, Jewish food expert Joan Nathan discusses Yemenite chicken soup, Libyan Jewish cuisine, and her experiences with chefs and visiting the White House.
The author reflects on their lack of enthusiasm for latkes, despite coming from a family of potato lovers and belonging to a Jewish community with strong associations with the dish.
The text discusses the author's experience with an Argentinian dish called carbonada criolla, a beef stew traditionally served in a pumpkin or squash.
Fania Lewando, a chef and owner of Vilna's Vegetarian-Dietetic Restaurant in pre-Holocaust Poland, highlighted the benefits of plant-based foods in her 1938 cookbook, recently translated into English.
Rosh Hashanah offers more than just apples and honey for its festive meals; the holiday also includes eating pomegranates, dates, and new fruits of the season.
The article discusses the ancient origins of stuffed grape leaves, a popular dish in Jewish communities around the Middle East with variations in Greek, Iraqi, and Persian traditions.
The text provides a recipe for Plum Pecan Rugelach by Margot Kahn, inspired by Anna Zylberberg's recipe, and a recipe for Red Plum Jam by Kate Lebo.
The article discusses the traditional Persian stew called Fessenjan, a sweet and savory dish made with chicken, walnuts, pomegranates, onions, and turmeric.
Fania Lewando, a prominent figure in early 20th-century Vilna, advocated for a meat-free lifestyle and published The Vilna Vegetarian Cookbook in 1938, showcasing over 400 vegetarian recipes.
Shavuot is likened to Jewish Mother-in-Laws Day as it celebrates the story of Ruth, the first convert to Judaism, who chose to stay with her mother-in-law, Naomi, showcasing acceptance into both faith and family.
Brothers Max and Eli Sussman recently celebrated the release of their cookbook with a Passover seder featuring dishes that blend traditional and modern flavors.
The article discusses a vibrant and flavorful winter slaw recipe shared by the author's friend Judy, referred to as the "Slaw Queen."
The emergence of the potato latke, a staple of Chanukah celebrations today, is a relatively recent development dating back to the nineteenth century in Eastern Europe.
Janna Gur, a prominent figure in Israeli culinary circles, has shifted her focus in her new cookbook "Jewish Soul Food: From Minsk to Marrakesh" to traditional Jewish cooking in the Diaspora.
This recipe offers a gluten-free twist on the traditional Rosh Hashanah honey cake by incorporating Italian plums for a seasonal flavor.
Jewish London recently hosted the fifth annual Gefiltefest food fair, featuring discussions and workshops on kosher food, including topics like raising free-range eggs, Italian-Jewish cuisine, and the kosher status of giraffe meat.
Shavuot, a holiday celebrating the Jewish connection to the Torah, often focuses on dairy foods like cheese blintzes and cheesecakes.
This article highlights the benefits of cooking Passover recipes with kids, emphasizing the importance of engaging children in meal preparation to deepen their connection to food.
This article discusses the Bavarian dessert Dampfnudeln, which translates to steamed dumplings.
For the unique convergence of Thanksgiving and Hanukkah, bloggers and foodies suggest a festive meal blending traditional dishes from both holidays.
In Israel, sufganiyot, or jelly doughnuts, are a traditional Hanukkah treat made by bakers during the eight-day holiday.
The author discusses their journey of discovering Jewish culinary traditions through personal experiences and relationships.
Israel's culinary landscape is experiencing an Asian-inspired revolution, with restaurants like Taizu offering a fusion of street foods from Southeast Asian countries.
Ari White, a kosher barbecue expert, shares his secret 12-spice rub recipe for perfect dry rub meat, learned from his father in Texas and now used in his Yonkers, N.Y. catering business with the only kosher wood-burning BBQ pit in the country.
"Chicken Marbella," a dish from The Silver Palate Cookbook, has become a popular main course at Passover Seders for many families, combining prunes, olives, capers, white wine, brown sugar, oregano, and garlic in a savory, aromatic blend.