Recipes

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Olive Oil Cake

Keep the Spirit of Hanukkah Burning with Olive Oil Cake

by  Katherine Romanow

Although Hanukkah is known as the festival of lights, I think a more fitting name would be the festival of fried foods. It’s the time of year during which people expect and want to find deep fried food on their plates and I’m more than happy to oblige. Although, as much as I love eating latkes and sufganiyot, there are moments where I need a break from all the fried foods. Yet in the spirit of the holiday I still want to eat a dish in which oil is a central component.

Topics: Recipes, Hanukkah
Loose Tea

Gorging Yourself on Cheap, Coin-Shaped Candy? You Are SO Better Than That

by  Erica Zelfand, ND

Chanukkah (or however the heck you spell it) is a time of lighting the menorah, recounting yet another story of the resilience of the Jewish people, and celebrating miracles both great and small. It’s also a time of eating things you wouldn’t dare touch the rest of the year, letting your standards slide, and finding yourself hung over on January 1st, loathing yourself as you struggle to button your jeans.

Don’t be that person.

Topics: Recipes, Hanukkah
Smitten Kitchen Cookbook by Deb Perelman

Tasty Treat: Talking Shop with Smitten Kitchen's Deb Perelman

by Etta King Heisler

Just before my favorite holiday last week, I sat down with the prolific food-blogger-turned-cookbook-author Deb Perelman. The founder of the Smitten Kitchen was recently given a spot on the Forward 50 and is currently touring the U.S. to promote her new book, The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook. Next week, I will post more of the story about how her recipes have inspired my own culinary pursuits. But first, here is your chance to be a fly on the wall in our conversation about how she came to write and publish her delicious new book.

Pomegranate and Vanilla-Honey Parfait

by  Katherine Romanow

Food is never simply food on a Jewish table. Rather, it’s symbolic and carries meaning that goes beyond the sum of its parts.

Honey Cake

Honey Cake: Succulent Slice of Rosh Hashanah Heaven

by  Deborah Fineblum Raub

There’s a spot in the morning Shacharis service that reminds us that honey can’t be added to any offering.

Wine-stewed Prunes with Mascarpone Cheese

Eating Jewish: Not your bubbe’s compote

by  Katherine Romanow

You're probably thinking that prunes don’t belong in the same sentence as dessert, let alone anywhere near the sweet finish of a meal.

Topics: Food, Recipes, Passover
Quajado for Passover

Eating Jewish: Quajado for Passover

by  Katherine Romanow

Passover cooking is certainly defined by the dietary restriction of abstaining from chametz, or leavened grain.

Topics: Food, Recipes, Passover
Espinacas con Garbanzos (Spinach and Chickpeas)

Eating Jewish: Espinacas con Garbanzos (Spinach and Chickpeas)

by  Katherine Romanow

Hamantaschen are the signature food of Purim, and I definitely look forward to this time of year knowing that I’ll get to eat my fill of those delicious cookies.

Topics: Food, Recipes, Purim
Chocolate

Eating Jewish: The Jewish story of chocolate

by  Katherine Romanow

Valentine's Day is not a Jewish holiday. These days it's a secular holiday associated with flowers, candy hearts, and, best of all, chocolate.

Topics: Food, Recipes
Almond Cookies

Eating Jewish: Recipes for a meaningful Tu B'Shvat

by  Katherine Romanow

It may seem a little contradictory to celebrate the New Year for trees in North America during the winter, and yet it offers a reminder of the renewal that will soon come with spring (although it may seem far away!).

Topics: Recipes, Tu B'Shvat
Aloo Gobi Latkes

Eating Jewish: Aloo Gobi Latkes

by  Katherine Romanow

It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all things deep fried. As my thoughts turned to the latkes I was going to make for Eating Jewish, I knew I wanted to do something different.

Topics: Food, Recipes, Hanukkah
Bialys

Eating Jewish: Bialys

by  Katherine Romanow

I have an affinity for baked goods, both savory and sweet, that runs deep.

Topics: Food, Recipes
Cabbage Strudel

Eating Jewish: Savory cabbage strudel

by  Katherine Romanow

As far as underrated vegetables go, cabbage is near the top of the list. People generally don't rhapsodize over cabbage like they do for fresh sweet corn or a juicy red tomato.

Topics: Food, Recipes, Sukkot
Iraqi Almond Milk

Eating Jewish: Breaking fast with Iraqi almond milk

by  Katherine Romanow

For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.

Topics: Food, Recipes, Yom Kippur
Sephardic Fish with Tomato Sauce

Eating Jewish: Get ready to fast with Sephardic fish in tomato sauce

by  Katherine Romanow

Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.

Topics: Food, Recipes, Yom Kippur
Rosh Hashanah Chicken with Cinnamon and Apples

Eating Jewish: Rosh Hashanah Chicken with Cinnamon and Apples from Metz

by  Katherine Romanow

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Etta King and Her Mom, Yael

Righteously bouncing back: What baking challah means to me

by Etta King Heisler

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Apple Granita

Eating Jewish: Apple cake - New twists on an old classic

by  Katherine Romanow

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

Kreplach

A kreplach recipe that's worth the work

by  Preeva Tramiel

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Moroccan Swiss Chard Salad (Salade de Blettes)

Eating Jewish: North African salads for Rosh Hashanah

by  Katherine Romanow

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squash, apples, pears, figs and a multitude of other autumn fruits and vegetables. The availability of all this fantastic produce has made the High Holidays one of my favorite times on the Jewish calendar to be cooking. This is especially true for Rosh Hashanah, when the food symbolism of the holiday necessitates the use of seasonal fruits and vegetables.

Dill Pickles

Eating Jewish: Pickling Dill Pickles

by  Katherine Romanow

The idea for this post came as I was reading Jane Ziegelman’s fascinating book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement.

Mengedarrah

Eating Jewish: Mengedarrah for Tisha B’Av

by  Katherine Romanow

I wanted to write an Eating Jewish post about Tisha b’Av, yet as I started looking through my various cookbooks, I noticed that most of them had no mention of the holiday. It was often missing from the index and even recipes containing ingredients that would usually be included in a dish prepared on Tisha b'Av had no mention of it. I did find mention of Tisha b’Av in Gil Marks' Encyclopedia of Jewish Food, which devotes an entry to it (there’s a reason I’m constantly referring to this book) as well as in his cookbook The World of Jewish Food.

Bejma (Tunisian Shabbat Bread)

Eating Jewish: Shabbat bread done differently

by  Katherine Romanow

When I think of Shabbat dinner, one of the first things that comes to mind is the sweet, dense challah that I love so much. It has become so popular that it can be purchased in bakeries all week long, and like many of the iconic Jewish foods of North America (bagels, knishes, pastrami, and smoked meat, to name a few) it was introduced by members of the European Jewish community.

Sutlach (Aromatic Milk Pudding)

Eating Jewish: Sutlach (Aromatic Milk Pudding)

by  Katherine Romanow

It was a busy weekend here for me in Montreal.

Topics: Food, Recipes, Shavuot
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