Category
sephardic
An Abundance of Blessings
We hope you enjoy the creative way we cooked the simanim and that you try these little amuse-bouches at your seder.
A Sugar-Coated Wish for a Sweet New Year
We baked these in the hope that they portend a year of good fortune.
A Moroccan Feast for the New Year
The centerpiece in the cuisine of Algerian, Tunisian and Moroccan Jews, couscous represents happiness and abundance, prosperity and blessing.
The Perfect Fit for Shabbat: Meat-and-Potato Croquette
In the Sephardic world, this labor-intensive food was reserved for Shabbat and holidays.
‘Modern Kosher’ Offers a Taste of Jewish Cuisine’s Evolution
The book is so inventive and inviting that it has a shelf life that will extend far beyond our present circumstances.
The Allure of the Onion: Perfectly Piquant ‘Pizza’
Every roast, every chicken, every stew, every soup starts with onion. It’s engraved in stone for a Sephardic cook.
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
For 30 Years, I Thought I Was Sephardic. I Was Wrong.
I knew I wasn’t Ashkenazi, so for nearly 30 years, I thought I was Sephardic. I wasn’t alone.
The Kingly Roots of Kitchri: Lentils With Love
The combination of rice and lentils gives a nutty depth and makes this dish a source of complete protein.