What could make a crusty loaf of artisanal bread even better? Olives!
Olives and oranges are often combined in foods of the Mediterranean. Here the ingredients almost call out their location as foods of Morocco and Spain are joined to create a great nibble at cocktail parties, as a part of a meze or tapas assortment.
This dessert pairs a delicate nut flavor with raspberry preserve filling.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.