What do you do when the craving for Chinese food hits? I usually give in and order takeout from a local place. The sesame chicken and fried rice are my guilty pleasures, but last time, I branched out and ordered dumplings. A dish that looked suspiciously like kneidels was plunked in front of me.
It’s no secret that New York City is a mecca for diverse foods: you can find everything from Ethiopian to southern BBQ and even Israeli food in nearly every borough of the city. But last week I was invited to enjoy a kind of Jewish food I had never tasted before: Georgian Jewish food.
Bourekas are a Sephardi, and more specifically Turkish, treat coming from the word borek which means pie. They are often made with phyllo dough and can be shaped in a variety of ways. In Turkey they are formed into circles. But in Israel they are formed into small, hand-held pies akin to empanadas. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese.
Israeli food — hummus, falafel, tabbouleh and more — continues to trend, transforming the way Americans cook and eat. What started with Israeli-born chef Yotam Ottolenghi’s Jerusalem cookbook and continued with a surge of Israeli-owned restaurants and small-batch hummus and tahini-makers, the Israeli food scene shows no sign of slowing.
I grew up in a traditional Jewish home eating my mom’s cholent, which had been my grandma’s recipe. It was always one of my favorite meals and I often chose it for birthday dinners and special occasions. When I moved out on my own, I took the recipe with me — but decided it was time to modernize it a bit and make it my own.
Nothing pleases a passionate cook like a brand new cookbook, pages crisp, not yet splattered. Lucky for us, 2016 yielded dozens of fantastic Jewish cookbooks, so whittling down our list of favorites to just five was no easy task!
When it comes to the day after Thanksgiving, you’ll probably have plenty of cranberry sauce left over after the big meal. If you’re like us, you’re already dreaming up ways to integrate those cranberries — whether home-made into a sauce or straight from the can — into a festive Shabbat dessert or side dish!
This week, as documented by The New York Times, families across America will serve a Thanksgiving meal that speaks to their family’s distinct heritage and culinary traditions. As this article illustrates, Thanksgiving menus are every bit as diverse as our population.
While I like making this every year for Rosh Hashanah, it is also perfect to make for Sukkot and Thanksgiving, when cranberries are fresh and available. Apples and cranberries taste amazing together and give a sweet-tart contrast to the whole dish. Buy extra bags of fresh cranberries and store in the freezer so you can make this any time of year.
If you’re preparing a dairy-free Thanksgiving meal, there are plenty of ways to make your sides full of flavor without using milk or cheese. Some are healthy, vegan updates on potato gratin and green bean casserole, while others–like the Kasha and Squash Pilaf, or Thanksgiving Tzimmes (below)–are Jewish-inspired dishes that beg to be served alongside turkey and gravy.