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.

Eat

Ashkenazi Haroset

A recipe for the sweet fruit paste on the Passover seder plate.

Eat

Haroset from Morocco

Dates and walnuts create a delicious Passover paste.

Eat

Piedmontese Haroset

A different haroset from the land of Turin.

Eat

Haroset from Italy

An Italian recipe for the mortar of the seder plate.

Eat

Turkish Haroset

Haroset from Turkey is sweeter and zestier than its Ashkenazic counterpart.

East Central European Cuisine

Ashkenazi cuisine with a cosmopolitan twist.

Jewish Recipes

Cheese Lokshen Kugel

This deliciously creamy noodle dish can be made savory or sweet.

Eat

Blintzes

A beloved Shavuot traditional recipe

Passover Food

Ashkenazi Haroset

A recipe for the fruit-and-nut mortar of the seder plate.