Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.
A few years ago when I was out in Los Angeles visiting my family, my brother insisted we head to Canter’s Deli, an iconic Jewish deli that has been around since 1931. I am never one to turn down some good Jewish comfort food, and was thrilled to order a big bowl of matzah ball soup on a cool, rainy December night to share with my then 2 year old daughter. The bowl was filled to the brim with not only a larger-than-life matzah ball, but kreplach, rice and noodles. That’s right – it was a matzah ball carb fest, and it was glorious.
Challah, soft and rich, brushed with egg wash, and woven into complex shapes or beautiful braids, is served in households around the world with Shabbat dinner. In many parts of the U.S. and Europe, challah appears more similar than different — golden, shiny, braided and perhaps dusted with poppy or sesame seeds. Sephardic loaves, on the other hand, take on different flavors, shapes and textures. How did Shabbat’s symbolic bread become the beloved rich and eggy braided loaf that’s baked and enjoyed by millions, worldwide?
Some experts say that food isn’t love, but I disagree. The glorious memories I have of my mother’s chicken fricassee have everything to do with love. This dish of hers was beyond delicious, it showed she cared. We were brought up to believe that the wings were the best, most precious part of the chicken and here was this wonderful meal, basically all chicken wings. It couldn’t get better than that.
My 4-year-old previously meatball-loving child, has recently decided, in fact, she does not like meatballs any longer. Or tomato sauce. My husband does not like spaghetti squash. And I am trying to cut back on my carbs just a smidge. In short, dinner is becoming harder and harder to coordinate. So when I made sweet and sour meatballs for the first time recently and they were devoured, I knew we had a winner.
A friend recently reached out because she decided to slowly introduce meat back into her diet after being a vegetarian for over 20 years. But, she had never cooked meat – where should she start??
The Paleo Diet is hot — what was met with skepticism in 2013 is now a full-fledged lifestyle for some. If you’re accommodating paleo friends, or forging ahead as a newcomer to the Paleo Diet, you might be wondering how to navigate the tricky list of Paleo Do’s and Don’ts for Shabbat dinner.
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.
It could be said that cholent (and it’s Sephardi cousin dafina) is one of the most truly Jewish dishes. Born out of necessity and resourcefulness, it was a way to use scraps of meat and bones, potatoes and barley to make a hearty stew cooked low and slow on Friday night so that there would be a delicious and filling meal for Shabbat lunch without the additional use of fire (according to Jewish law, it is forbidden to light a fire from Friday night at sundown to Saturday night at sundown).