Bread Kugel with Dried Fruit and Sun-Dried Tomatoes
Combines many of the flavors and foods found in Spain and Portugal with the classic technique for making a bread kugel.
Vegetarian Mushroom Barley Soup
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.
Persian Cauliflower and Raisin Kuku
Persian Spinach and Pine Nut Kuku
Almond Poppy Seed Pound Cake
Use leftover hamantaschen filling in this delicious poppy seed cake!
Haman's Ears
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.
Savory Persian Herb and Cheese Hamantaschen
Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.
Deluxe Buckwheat Almond Cake with Raspberry Filling
This dessert pairs a delicate nut flavor with raspberry preserve filling.
Halloween: It's All About the Candy!
It was not until I joined my synagogue’s religious education committee that I learned that many American Jews do not celebrate Halloween. From the time I could trick-or-treat, I knew the basics of Halloween: There were witches and goblins, I went trick-or-treating and got candy, and later in life, we collected money for UNICEF. As far as I was concerned, religion had nothing to do with Halloween.
At Tu BiShvat, Digging for Spiritual Growth
While my neighbors were putting their Christmas trees to the curb, in what seems like a ritual of replacement, I was preparing to plant for Tu BiShvat.