The North African Jewish cuisines of Morocco, Tunisia and Libya are influenced not only by Jewish traditions, but also the Mediterranean and Arabic cultures that surround them. Meals are often centered around vegetables or fish and couscous, and spiced with aromatic spices like turmeric, ginger, hot peppers, cinnamon, paprika, saffron, caraway and cumin.
“Leftover brisket” is something of an oxymoron, since traditional braised Ashkenazi brisket is usually the first thing to run out on most dinner tables. But at my little table of two, it’s rare that my husband and I can finish even the smallest of briskets by ourselves. Fortunately, too much brisket is one of the best possible problems to have, and my favorite way of solving it has always been to shred the leftover meat, cook it in a spicy sauce, and serve it in warm corn tortillas. The sauce and tortillas stretch the brisket, helpfully increasing the number of servings we can squeeze out of it, all while transforming the brisket into a totally different meal.
If you yearn for Israeli flavors as you prep for your Super Bowl party, consider creating a mash-up of old school cheesy potato skins and bold Israeli flavors.
I don’t even know who is playing in the Super Bowl this year (Confession: I never know who is playing), but I know it’s coming up, and I love planning delicious party food. And I am pretty sure there are lots of other people who are just like me.
Keeping your healthy New Year’s resolutions are easy at first. Full of motivation, you cook healthy soups and stews, and pile your plate high with plenty of vegetables. Eating well for breakfast, lunch, and dinner is part of a healthy lifestyle. But what about the meals in-between? It’s way too easy to give into your brownie craving when you don’t have a healthy alternative in hand.
Rainbow cookies are the most beloved sweet treat of my childhood, and I know many East Coasters like myself have some strong views of them. Some people call them the “kiddush cookies,” while I remember them from platters of cookies my mother would put out for piano recitals and holidays: They are always the first to disappear. They aren’t quite Jewish; in fact they are more accurately Italian. But as with many foods born in New York City when Irish, Italian and Jewish immigrants were all living side by side, they have been adopted by Italian bakeries and Jewish delis alike — and they are beloved by (most) all.
One of the best things about Jewish food is learning about how it interacts with the customs and cuisines of the places in which it’s cooked. Indian Jewish cuisine is rooted in kosher law and Jewish ritual, and shaped by the vegetables and spices of the region. There’s basmati rice, flatbreads for Shabbat, and coconut curries simmered with plenty of fragrant, bright spices like turmeric, ginger, fenugreek, cardamom and cumin.
Anyone who visits New York considers Katz’s Deli a must stop on their city food tour – it’s such an epic part of NYC’s history, it’s even made its way into movies and is an integral part of the country’s pop culture.
Rye bread is on the rise, making headlines and appearing at farmers markets, upscale restaurants, and Scandinavian-inspired bakeries.