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Recipes

Eating Jewish: Charoset medley

Although most, if not all, Jewish holiday meals use certain foods and dishes to symbolize various elements of the celebration, the seder meal does so in a way that is integral to the ritual of the meal itself. From the maror to the zeroah, each has its place in the structure of the seder. Of all these symbolic foods, charoset is definitely my favorite and I have to agree with Gil Marks when he says in the Encyclopedia of Jewish Food that it “is unquestionably the most flavorful and arguably everyone’s favorite of the seder foods.”

Eating Jewish: Oznei Haman (Haman’s Ears)

There are many Purim sweets that are modeled after Haman's anatomy or clothing.

Eating Jewish: Iraqi Purim Delicacies

With preparation for Purim in full swing, there is no doubt that many people are thinking about Hamantaschen, which has become synonymous with this holiday in North America.

Rolling in Dough

My congregation is having a big Purim Party on Sunday. They will need about 300 hamantaschen and I am bringing enough dough to make 2/3 of them.

Eating Jewish: Gâteau à l’Orange (Orange Cake)

I think it’s safe to say that most of us are pretty sick of winter at this point and if you’re lucky enough to live in a place where you don’t really experience winter, I envy you. This time of year is the one I like the least because despite knowing that spring is almost here, it just can’t come soon enough. We got a small taste of spring in Montreal last week but that was just a tease and we have since fallen back into cold winter weather. Yet, the one good thing about this time of year is the abundance of citrus that’s available.

Eating Jewish: Recipes for a tasty Tu B’Shevat table

Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged.

Eating Jewish: Moroccan chicken with olives and lemons

My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.

Eating Jewish: Krupnik (Polish Barley Soup)

If I had to choose one word to describe the last few weeks it would, without a doubt, be indulgence. Between my birthday celebrations and holiday celebrations, I’ve done quite a lot of feasting. Friends and family have fed me delicious meals and I’ve also had the opportunity to cook some fabulous food as well. Yet, as good as it all was, when thinking about what to make for dinner one night last week all I wanted was something healthy (some vegetables, please) but that was also hearty.

Eating Jewish: Chinese Food and Christmas

A quick read through the food sections of many newspapers and you’ll find a multitude of articles suggesting what to make for holiday (read, Christmas) meals. On the other hand, a read through Jewish newspapers, magazines and blogs leads one to find articles discussing the relationship between Jews and Chinese food that has long defined Christmas for many in the community.

Eating Jewish: Sephardic Leek Patties

Once you’ve read this post, get to the kitchen and make this recipe because these leek patties are delicious. I even think that these might be one of my favorite recipes I’ve made for the blog so far. They’re satisfying and comforting, in the way that dishes with potatoes in them usually are, and the perfect thing to eat at his time of year when it’s getting colder outside. They are ideal Hanukkah fare but I also know that this recipe will make a recurring appearance in my kitchen throughout the rest of the year as well.

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How to cite this page

Jewish Women's Archive. "Recipes." (Viewed on July 23, 2014) <http://jwa.org/blog/recipes>.

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