Each of the items on the platter I received was excellent. Each can be ordered separately as well. They are finger-food appetizers and beautiful looking as well as tasting.
Ruth Abusch-Magder of Be’Chol Lashon has been making matzah at home for years, ever since her neighbor in Jerusalem showed her how she and her Sephardic family made them ahead of every Passover.
This dish is inspired by a recipe from the legendary Claudia Roden, from her cookbook Arabesque. The deep flavors make it a perfect choice for Passover or enjoy year-round.
Diversity, teachable moments, and, of course, food are on the menu for this Twin Cities chef.
A traditional fried treat with a fascinating history.
Drawing inspiration from Jewish Latinos, some cooks and bakers are making the sweet fritters for the holiday, instead of the traditional jelly doughnuts.
Taking what Jews and Arabs have cooked for generations and attaching the label 'Israeli' to it is culinary injustice.
The writer, scholar, and chef talks kasha varnishkes, tikkun olam, and the Afro-Jewish culinary connection.
Every Friday, the aroma of simmering onions, cumin, turmeric, peppers, and garlic waft up from Jewish stovetops throughout the world.