Susan Barocas

Susan Barocas is a writer, cook, speaker and teacher of cooking to all ages. She proudly introduced several Sephardic dishes when serving as guest chef for three Seders at the Obama White House. She served as founding director of the Jewish Food Experience and co-chaired the 2018 Hazon Food Conference. Susan is at work on her first cookbook.


Articles by Susan Barocas

Sephardic Zucchini Casserole Recipe

This classic Sephardic casserole is versatile and can be prepared several days in advance.

Easy Moroccan Carrot Salad Recipe

Seasoned with lemon, olive oil, garlic, herbs, cumin and coriander, this salad is bright, crunchy and flavorful.

Easy Vegetarian Moroccan Tagine Recipe

This all-vegetarian tagine will transport you to Morocco, if only just for dinner.

Pumpkin Bourekas Recipe

Bourekas de kalavasa or "pumpkin turnovers" are the perfect Sephardic dish for fall.

Chicken with Preserved Lemons and Olives Recipe

A delicious dish to revive and nourish after the fast.

Sephardic Leeks with Tomato Recipe

This traditional Sephardi dish is perfect to prepare ahead of time.

Sephardic Matzah Spinach Pie Recipe

This classic dish of matzah stuffed with spinach and cheese is perfect all year long.

Sephardic Pumpkin Donuts Recipe (Bimuelos de Kalavasa)

These classic, sweet fritters are easier to make than sufganiyot!

Sephardic Leek Patties for Hanukkah

A traditional fried treat with a fascinating history.

Why Cold Soups Are Actually Really Jewish

Beyond borscht, Jews all over the world have a tradition of seasonal chilled soups for summer.