The use of sherry vinegar, cumin, and oranges speaks volumes about the Iberian influence on the cooking of South America.
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.
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.
This year at our Passover seder, I experienced something deeply powerful which I had not felt in the context of Passover before.
I had always thought of Jewish cemeteries as solemn places – but that was before going to a hilloula (festivity) 30 years ago in the Moroccan town of Ouazzane on Lag BaOmer, the Jewish holiday that falls on the 33rd day between Pesach and Shavuot.