Between Jews and eggplant, it has always been a love story. Even more for Sephardim. Eggplant was so often cooked by Spanish Jewish families that it became an identity sign of thei...
This recipe comes from Sara Gardner, a culinary historian and food blogger in Somerville, MA. An alumna of Tufts University, in 2016, Sara was awarded a Fulbright research grant to...
During these warm days of summer, a cool dessert seems like just the solution. Fortunately, French writer and chef Rahel Jarach-Sztern has been kind enough to supply one! Known in...
A highlight of the Purim celebration is the public reading of the Book of Esther. Unlike many other Jewish communities, in the S&P tradition the Megillah is not read according to t...
These recipes – in honor of Purim – come from Luigi Martell, whose great-grandparents came from Catalonia to Puerto Rico, where he grew up. Many of his family’s sweetmeats and dish...
On Saturday night at the conclusion of Shabbat, we recite the Habdalah or “Separation,” including prayers over wine, fragrant spices, and the light of the candle, and mark the tran...
On Friday evening as we welcome Shabbat, we sing the beautiful 16th-century hymn by Rabbi Shelomo Ha-Levi Alkabetz, Lekha Dodi – “Come, my beloved, to welcome the bride.” There ar...
During these cold winter days, you might consider making pom, an immensely popular chicken and potato dish in Surinam. So celebrated is it that no festive occasion is considered co...
This issue’s recipe, in honor of Hanukah, is kindly provided by Ronit Treatman, who grew up in Israel and, as the daughter of an Israeli diplomat, also lived in Ethiopia and Venezu...
