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.
Algerian Fish Terrine
Tunisian Guizadas (Flourless Pistachio Cookies)
According to food author Claudia Roden, Guizadas are a specialty of the Livornese Jewish community in Tunisia.
Traditional Gefilte Fish
When making traditional gefilte fish, if you don’t like the jelled broth, you can skip using the bones and skin; it is the collagen in the bones that jells the liquid when chilled.
Gefilte Fish and Horseradish Mold
Tri-Colored Gefilte Loaf, Spanish Style
You can eliminate most of the tedious aspects of classic gefilte fish production by making loaves of gefilte fish mixture.
Roast Chicken, South African-Style
This adaptation of Katie Osrin’s roast chicken - a family favorite - includes potatoes, apples, and ginger.
Bubele, Modern-Style
A reader once asked me to help re-create her grandmother’s recipe for bubele, a matzah meal fritter similar to chremslach.
Budino Cioccolato [Italian Rich Chocolate Pudding]
Budino cioccolato is an Italian dish with Iberian roots
Frituras de Malanga (Cuban Taro Fritters)
Malanga, or taro root, has a very mild flavor and is light and crisp when fried. Why not try Cuban fritters this year for Hanukkah?