Chocolate Chip Mystery Mandelbrot
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.
Traditional Charoset Recipe, Texas-Style
In America, there are many regional variations of Ashkenazi charoset recipe for Passover.
Mina de Maza [Matzah Pie]
Moroccan-Inspired Vegetable Couscous
This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.
Turkish Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
Eggplant Salad with Pine Nuts (Kioupia)
About four miles inland on the island of Rhodes, I found a converted farmhouse nestled in the mountains, where I was served this eggplant dish.
Wine Jelly & Frosted Grapes
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)?