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 their c...

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 st...

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 dishes...

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 compl...

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 Venezuela...

In advance of the upcoming Rosh Hashanah holiday, chef and food historian Hélène Jawhara-Piñer has kindly shared her latest culinary ideas from Sephardic cooking. She sent these detai...

This issue's recipe, in honor of Hanukkah, comes from Valerie Stern of Miami. She writes," I am the keeper of the family traditions and recipes. I started cooking with my Nona when I...

The Sephardic Jews of Rhodes greet the New Year with sweet tasting food, auguring a joyful year. The Rosh Hashanah festive table is laden with an abundance of symbolic​​ foods prepare...

This issue’s recipe, in honor of Hanukkah, comes from Ph.D. candidate Hélène Jawhara Piñer of the European Institute for the History and Cultures of Food in Tours, France. Helen write...

Turkish Sephardi cuisine relies mostly on bright, colorful flavors of vegetables. Vegetables like eggplant, zucchini, leeks, artichokes, okra, and celery are the central ingredients o...