Adapt and Adopt: The Evolution of Latin American Jewish Cuisine
Cohen said that the Sephardic Jews who immigrated to Latin America tended to adapt quickly because most knew Judeo-Spanish, similar to Spanish and Portuguese
Cohen said that the Sephardic Jews who immigrated to Latin America tended to adapt quickly because most knew Judeo-Spanish, similar to Spanish and Portuguese
The combination of rice and lentils gives a nutty depth and makes this dish a source of complete protein.
For the many who feel overwhelmed by Passover because of the demands of cooking without leaven, a word or two: That should not be an obstacle.
Jews have had a long and halcyon history with Chinese food. In many cities it’s tradition for Jews to spend Christmas at the movies, later eating at their favorite Chinese restaurant. So it’s no small feat that Los Angeles now has its first Jewnese food truck, and a kosher one at that.
When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.
Last week, the Center for Kosher Culinary Arts opened in the heavily Jewish neighborhood of Flatbush. The $4,500, six-week intensive course, run in cooperation with the continuing education department of Kingsborough Community College, is the only professional kosher cooking school in North America.
In this episode of \’Feed Me, Bubbe,\’ shares her way to make Lukshen Kugel — Noodle Pudding.
Although had she expressed a desire to become a professional cook, Fine is convinced that her mother \”would have freaked.\” Cooking was thought of as \”such an ordinary job, one that simply wasn\’t OK for nice Jewish girls,\” Fine said.
Brisket with Fennel and Olives; preserved lemons; Stuffed Nectarines a la Chez Panisse.