by Intern | Sep 9, 2014 | Holidays, Identity, Recipes
From black-eyed pea hummus spiked with homemade horseradish harissa to matzoh-meal fried chicken cooked in shmaltz, to peach noodle kugels touched with garam masala, Afro-Ashkefardi is my way of cooking Jewish. While some of my DNA goes back to old Jewish genes, I...
by Intern | Sep 8, 2014 | Holidays, Identity, Recipes
One of our favorite bloggers Jennifer “CubanRuebel” has done it again! She has come up with a wonderful holiday meal with an authentic Cuban flair. For the busy family prepping for the holiday this is the perfect way to create a holiday meal that will surpass...
by Intern | Sep 2, 2014 | Identity, Recipes
My daughter Mia often watches Iron Chef, a cooking show on TV in which they designate a secret ingredient that is required to be in every dish. For Rosh Hashanah we wish for a New Year bright and full of possibilities. And so we knew the secret ingredient needed to...
by Intern | Jul 17, 2014 | Identity, Recipes
I have often joked that I am the only woman in America who doesn’t cook anything that she grew up eating. Now this is not a reflection on my mother’s cooking abilities, but rather a result of my marriage to a Moroccan Israeli with very different ideas of what...
by Webmaster | Jul 17, 2014 | Identity, Recipes
[vc_row][vc_column][rev_slider_vc alias=”article-header-banner”] [vc_column_text “post-meta-data”][+AUTHOR+][+PUBLICATION+][+DATE+] I have often joked that I am the only woman in America who doesn’t cook anything that she grew up eating. Now...
by Shekhiynah Larks | Jun 2, 2014 | Identity, Recipes
What makes a fish taste Jewish? For some, the immediate answer will be pickling and a former home in freshwater. For others, the fish must be salmon-colored and, of course, smoked. For others still, Jewish fish is carp—poached, sweet, and served cold. For Jews in...
