Mustacchioni - Miniature Chocolate Almond Tortes
Almond cultivation was among the primary occupations of Mediterranean Jews, and it was the Spanish Jews who first replaced flour with ground almonds in baking their tortas.
Spring Barley Risotto with Asparagus and Lemon
On Tu BiSh'vat it is customary to eat foods from these seven species: wheat, barley, grapes, figs, pomegranates, olives, and dates.
This recipe is more nutritious than typical risotto and has that same risotto consistency, plus the natural starch in the barley grain adds creaminess to the dish. The use of saffron mimics the classic Risotto Milanese, which some connect to the Venetian Jewish community.
Summer Barley Salad
One summer I created this recipe combining herbs in my garden with store produce.
Brisket with Cranberries
"This is delicious, but I never tell anyone what's in it: beer and ketchup."
Minneapolis Brisket
Minneapolis-style brisket you and your family can enjoy for Rosh HaShanah, Passover, or Shabbat!
Rosh HaShanah: The New Year of Social Justice
Rosh HaShanah is the holiday of beginning, of potential, of optimism, of hope.
Rosh Hashanah – A Personal Reflection
My earliest memories of the High Holy Day season, in particular Rosh HaShanah, involve me as a child sneaking out of services to use the restroom, only to find myself spending the remainder of the service with my brother in the child care room. During the short time I would stay in services,
Rosh HaShanah Teaches Us About Making Every Moment Count!
The month preceding the High Holy Days is called Elul. It is a time of reflection before we “officially” begin the important process of teshuvah.
Galilee Diary: Winter
It is life we want, no more and no less than that, our own life feeding on our own vital sources, in the fields and under the skies of our homeland, a life based on our own physical and mental labors; we want vital energy and spiritual richness from this living source.