Displaying 1 - 10 of 17
Blueberry Pie
Try this delicious pie, adapted from "Cousin Joan's Elegant and Easy Blueberry Pie" recipe in the Garden City Jewish Center's cookbook.
Melopita (Honey and Cheese Pie)
This ricotta cheese-filled honey pie is perfect to serve on both Shavuot and Rosh HaShanah. But most of all, it is a reminder of the Jewish community in Greece. Enjoy!
Chocolate Quinoa Cake
This cake is surprisingly moist and delicious—great for Passover and all year round.
Chicken Soup with Chicken Meatballs and Zucchini Spaghetti
In trying to eat healthfully, I have developed chicken meatballs as an alternative to matzah balls. They taste great and even look the same! But the traditionalists need not worry, as I have also provided ideas for updating traditional matzah balls.
Ethiopian Shabbat Injera
For Jews who lived in Ethiopia, constraints such as limited fuel sources, hot climates, and unavailability of wheat and local fours that are either low in gluten or lacking glutenous flours resulted in flatbreads.
Mediterranean Memories Begin with Roasted Eggplant
Michele Braun shares her recipes for eggplant done 3 different ways.
Murakkaba: The Moroccan Mufleta
In the Kitāb al-ṭabīẖ region of Spain, there are two recipes that correspond to the famous mufleta, which is still prepared today in the same way by Moroccan Sephardic Jews: "Murakkaba" and " Murakkaba Layered with Dates."
Hojuelas, Fazuelos, or Fijuelas
This dish takes us on a long journey from Spain to Argentina. All Sephardim are familiar with these rolled thin strips of pastry that are quickly fried and deliciously covered in sugar: they are impossibly tender and will melt in your mouth.
Isfenğ (The Andalusian Donut)
This fried pastry is common among Jews and Muslims, especially in Morocco and Israel.
Nuegados (Orange and Honey Fried Dough)
This dessert is part of the culinary heritage of northwestern Spain.