This cake combines Czech culture with Jewish tradition, placing the symbolic holiday apple inside the traditional Czech dough and making it into a ring to symbolize a year of never-ending good.
This simple, but elegant holiday dish is served at the Aferiat home. Yolande Aferiat, from Oran, taught her daughter-in-law Kathy how to make it, and Kathy, who now lives in Dallas, described it to me.
A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta cheese — especially Bulgarian feta — is a good substitute.
Recipes that combine mozzarella and anchovies are most strongly associated with the cooking of the Roman Jewish ghetto of the 17th century.
This recipe was originally prepared for sailors at sea because the sauce preserved the fish over long journeys.
About four miles into the island of Rhodes, I found a converted farmhouse nestled in the mountains, where I was served this eggplant dish.
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?