by Tani Prell | Nov 25, 2025 | Identity, Recipes
In the Bukharian kitchen I grew up in, rice wasn’t just a side dish — it was the heart of the meal. Nearly every traditional recipe started with a simple grain and transformed it into something comforting, flavorful, and full of meaning. I still remember the wide...
by Tani Prell | Nov 25, 2025 | Identity, Recipes
When I was growing up, there was one winter dish my grandmother made only on rare occasions. Not because it wasn’t delicious — but because it was a whole operation. And the star of this long-cooked, cozy dish? Cucumbers. Yes… stuffed cucumbers slowly simmered...
by Tani Prell | Oct 29, 2025 | Featured Story, Identity, Recipes
There are recipes that instantly transport you back in time. For me, Bichak — the triangular Bukharian pastries filled with spiced pumpkin — is definitely one of those dishes. And of course, autumn is the season when pumpkins fill the markets and kitchen counters....
by Tani Prell | Sep 30, 2025 | Holidays, Identity, Recipes
As we celebrate the Jewish New Year, I reflect on the journey that has shaped my identity and traditions. From my childhood in Mumbai to my life today in New York City, Rosh Hashanah has always been a celebration rooted in community, gratitude, and food. Growing up in...
by Tani Prell | May 19, 2025 | Arts & Culture, Identity, Recipes
Beejhy Barhany, the founding owner and executive chef of Tsion Café in Harlem, NY, brings us on a culinary journey from Ethiopia, to Israel, and to New York in her new cookbook, Gursha. Through the recipes, Beejhy offers readers a unique opportunity to explore over...
by Tani Prell | Apr 8, 2025 | Holidays, Identity, Recipes
This matzo ball soup takes on the flavors of another delicious comfort soup that is common in Singaporean/Malaysian Chinese households – ABC soup. A variation of this soup always had a spot among the dinner dishes on my grandmother’s table. I didn’t know the name of...
