Talk of the Table // Paprika
Among the trendy ingredients today’s chefs are adding to their repertoires, paprika is the latest darling. Cooks either sprinkle the bright red spice—made of dried and ground red chili peppers—on top of their creations or swirl it with oil to add a crimson hue.
Talk of the Table // Cheesecake: A Dairy Tale
While cheesecake has long been popular among Jews with a sweet tooth, the creamy, rich indulgence is now as American as apple pie, a symbol of how thoroughly Jews have integrated into American life. As cookbook author Joan Nathan says, “Jews like cheesecake because they like to eat good rich dishes, even if they shouldn’t”—but then again, who doesn’t?
Jewish American Heritage Guide // Food
Long ago, a few Jewish foods made themselves an indispensable part of the way Americans eat. So thorough was their assimilation that their popularity swiftly overshadowed their cultural origins. (These days, who thinks “Jewish” when they reach for their bagel and schmear?)
A Moment with Claudia Roden
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...
Halvah Filo Cheesecake
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...
Stuffed Cabbage Recipe
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...
Stuffed Cabbage: A Comfort Food for All Ages
What you call it usually depends on where your grandmother came from.
Recipe for Libyan Chraime
(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...
Cholent: The Truest of All Jewish Foods
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.
Recipe: Sumac or Za’atar Latkes
Both sumac and za’atar (hyssop) were biblical spices, the former used to impart a lemony flavor to food, and the latter to season almost anything....
Sufganiyot Muffins from Modern Domestic
by Jenna Huntsberger
Hanukkah started Wednesday, which means it’s time to dust off your favorite Hannukah recipes. Because Hannukah celebrates the miracle of the oil, the holiday...
Recipe: Sweet Potato Latkes with Spiced Maple Syrup
With Hanukkah approaching fast, people everywhere are getting excited to dine on treats such as latkes and Sufganiyot (jelly-filled doughnuts). But after eight days, those delicious...