The Book of Jewish Food: An Odyssey from Samarkand to New York
Sample Recipes from The Book of Jewish Food: An Odyssey from Samarkand to New York
This is one of the most famous of Jewish foods and a specialty of Hanukah. The latkes are served as an appetizer, as a side dish, and eve...
Pasta Stuffed with Meat or Chicken
These dumplings of stuffed pasta in chicken soup—they are likened to Chinese wonton, Turkish manti, and Italian cappelletti—...
Pasta in the old Ashkenazi as in the Sephardi world used to be a combination of flour and eggs with water. Nowadays as in Italy, it is si...
When I phoned around for tips to improve my bagels, I found that most people now use an egg in the dough, which makes the bread lighter, ...
The Jewish pot-au-feu of boiled beef and vegetables, a Friday-night alternative to chicken soup and roast chicken, makes a deliciously he...
This traditional Sabbath pudding has been made by Jews in Germany since the Middle Ages. It came from their Italian brethren before Germa...