Reza Aslan is an Iranian American scholar of religions, whose internationally acclaimed books include No god But God and Beyond Fundamentalism. His most recent book,...
Cairo-born Claudia Roden’s first cookbook, A Book of Middle Eastern Food, published in 1968, was described by James Beard as a “landmark in the field of...
by Alison Morse
Most days, Attilio Pavoncello, an Italian Jew and amateur chef, can be found on Via Portico D’Ottavia, the main street of Rome’s former...
Courtesy of A Treasury of Jewish Holiday Baking by Marcy Goldman
Makes 14 to 16 servings
Filo crust
2 filo pastry leaves
1/2 cup (1 stick) unsalted butter, melted
Filling
4 eggs plus...
Joan Nathan, the queen of Jewish American and Israeli cookbooks, takes to the old continent in her new book, Quiches, Kugels and Couscous: My Search for...
Stuffed Cabbage
Filling:
2 beaten eggs
1 pound ground beef
½ cup cooked rice
½ teaspoon garlic powder
1 tablespoon grated onion
(or 1/2 cup chopped and
cooked in oil)
½ teaspoon salt
½ teaspoon...
(Serves 4)
Ingredients
1 cup soy oil
olive oil, for frying
1 onion, sliced into rings
A head of fresh garlic, coarsely chopped
1 tsp. hot paprika
1 tsp. salt
1 tsp. ras al...
A year after he was arrested in Libya on charges of espionage and incarcerated for five months, Rafael Rafram Chaddad savors his freedom by sautéing...
The recent acquittal of George Zimmerman in the killing of Trayvon Martin has been seemingly endlessly scrutinized and debated across the political and legal spectrums....