Claudia Roden

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning "The Book of Jewish Food" and "A Book of Middle Eastern Food."

Articles by Claudia Roden

Eat

Haroset from Egypt

Dates, raisins and nuts symbolize the mortar of our Egyptian toil, re-envisioned by a later era of Egyptian Jews.

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Haroset from Morocco

Dates and walnuts create a delicious Passover paste.

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Piedmontese Haroset

A different haroset from the land of Turin.

East Central European Cuisine

Ashkenazi cuisine with a cosmopolitan twist.

Shabbat Dishes

Cholent: The Sabbath Stew

Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.

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How the Bagel Became the Most Famous Jewish Food

Bread with a hole, first boiled, then baked.

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The Knish

Small Russian pies, made with a variety of fillings.

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What Is Challah?

All about the braided Sabbath bread.

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Couscous: A North African Staple

For the Jews of North Africa couscous is as homey as apple pie.

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Masgouf: Iraqi Fish

The famous fish dish eaten along the Tigris.