Challah Panzanella Salad Recipe

Panzanella salad is about as classic summer (and Italian) as it gets. Day-old, crusty bread takes on a new, fresher life when paired with juicy summer tomatoes, veggies and a light dressing. There are so many variations of this beloved salad, but to me they all scream one simple thing: summer. Also resourcefulness. Also delicious. Ok, this salad screams three things to me.

Posted on August 24, 2016

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Sephardic-Inspired Sangria – Two Ways

Aromatic flavors of rose and orange blossom are still strong reminders of my childhood. I didn’t eat like the “other kids” on the block. I grew up with exotic Sephardic dishes of fasulye (Turkish green beans) and fideo (a Sephardic pasta dish). I was introduced to smoked fish before I could walk and learned to roll grape leaves as soon as I could sit up. Perfumed sweets from the Mediterranean bakery down the street were normal dessert fare in our home, and we liked it that way.

Posted on August 15, 2016

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Purple Cabbage and Fennel Sauerkraut Recipe

There are sweet-tooths, there are meat-tooths, and there are sour-tooths. I’m definitely the latter. I like the way that fermented foods, like pickles, kombucha, sauerkraut, and kimchi, wake up your tastebuds with a satisfying, pungent crunch. They’re salty, sour, and full of healthy bacteria–what’s not to love?

Posted on August 11, 2016

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Concia: A Roman Jewish Fried Zucchini Delicacy

At first glance, you might not guess that a cookbook called Tasting Rome: Fresh Flavors and Forgotten Recipes From an Ancient City would be a treasure trove of Jewish recipes. But you’d be wrong–this brand new cookbook, by Katie Parla and Kristina Gill, devotes a few chapters to the stories and cuisines of the Roman Jews who immigrated there in the 16th century from Spain, and in the 1970s from Libya.

Posted on August 5, 2016

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