As you get ready for this Rosh Hashanah, remember that prayer can go beyond words and consider what makes you feel full and what makes you feel at home.
With a Ladino word introduced on each page, a Sephardic Jewish family prepares to celebrate Shabbat.
She didn’t mean it in a malicious way — I just did not conform to her stereotype of Sephardic Jews.
Avgolemono, a chicken soup with egg and lemon, has roots in Spain, Turkey, Italy, and Greece.
Tomas Kalika expands ideas of Jewish food by exploring recipes from the Jewish Diaspora.
This ritual for the Jewish New Year goes far beyond dipping apples in honey.
Lag B’Omer, the 33rd day between Passover and Shavuot, is traditionally celebrated with bonfires, parades and weddings. But at Magen David Sephardic Congregation, the celebration is on the 34th day.
I’m convinced that the pillars of my grandmother’s home are seasoned with allspice—the indispensable condiment that flavors many of the Egyptian and Syrian dishes she cooked for us growing up. It’s clichéd to say that food is the lifeblood of Sephardic Jews, yet anytime an outsider asks what differentiates my Middle Eastern community from others of, say Eastern European origin, I’m compelled to address our diet.
Noam Vazana wrote her upcoming album “Andalusian Brew” in Ladino.