New Yorkers all have their favorite spots for bagels and lox, but where is the best Sephardic food? The Eater’s Robert Seitsema set out to find out.
You probably recognize caraway seeds from rye bread. I remember eating pumpernickel bread as a child at my grandparents’ house and loving the anise-like sweet taste of the seeds in it. Later, I learned that many countries use caraway to add these complex notes to their dishes. (Just don’t confuse caraway with Persian sajira or black cumin, these two have a similar appearance but stronger cumin notes).
I have served this chicken on Rosh Hashanah for years, and it’s a go-to for a quick and easy Shabbat recipe. The chicken gets caramelized from the glossy and delicious sauce. It’s best when marinated overnight, so be sure to plan ahead and start it early.
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
Jewish delis have played a huge role in shaping American Jewish food, delivering pastrami sandwiches, knishes, matzah ball soup, and latkes to the table for at least 100 years. Delis are not just about the food — they serve up Yiddish culture (knish, kugel, kishke, kasha varnishkes), and history with every briny bite.
It’s cool outside, which means it’s time to break out the cozy sweaters and dust off your slow cooker.
If you are looking for a light, healthy appetizer to brighten your Sukkot table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. “All the ‘gusto’ without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz Beer and my 11-year-old, culinary skills.
One food you’ve probably heard of, but haven’t ventured to cook is kishke. It’s a sausage-like dish that appears buried deep in some Jewish deli menus in New York (like Katz’s) and although it’s definitely a less-kvelled (to burst with pride) – about Jewish food, it’s worth a try.
Stuffed cabbage is one of those quintessential, Eastern European Jewish comfort foods enjoyed at holidays and special occasions.