A New African Tradition for Hanukkah

Posted on November 19th, 2018

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 

 

By Joan Nathan for The New York Times
 

For Meskerem Gebreyohannes, all of the Jewish holidays bring doro wat, a luxurious chicken dish she makes with slowly cooked onions and a red chile sauce layered with flavors from the African spice trail.

Despite growing up in a Jewish family in Harar, a city in Ethiopia a few hours by car from Somalia, she never celebrated “modern” holidays like Hanukkah.
 

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46 PASTA DINNERS READY IN 30 MINUTES OR LESS

Posted on November 12th, 2018
Jamie Geller for JoyofKosher


If you love pasta as much as us then you will love this selection of 46 pastas you can make in 30 minutes or less any day of the week.  

Pasta for a month anyone?

Check out 46 quick pasta dinners perfect for busy nights.

 

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Savory Herb and Cheese Rugelach

Posted on November 5th, 2018
By Samantha  Ferraro for littleferrarokitchen.com


November usually commences the rugelach baking and I have to admit, I am pretty darn good at it. Even the LA Times said I did a snazzy job!

Usually I play around with sweeter flavors of rugelach, such as my traditional Cherry-Pistachio rugelach (I make that every year) or my other seasonal favorite, pumpkin and candied pecan rugelach, but this time my savory tooth was taking over and what did I do…ditched the sugar!


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Yet Another Way to Eat Your Spinach

Posted on October 29th, 2018
By Yotam Ottolenghi for The New York Times


A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.


Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for hours in a generous quantity of oil. The spinach — Swiss chard is often used as well — loses all its water, and very slowly fries in the oil, resulting in a small amount of greasy paste as black as crude oil, which is used to flavor all kinds of soups and stews.

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Savor the Season with Libyan Jewish Pumpkin Spread

Posted on October 22nd, 2018
BY EMILY PASTER for The Nosher for myjewishlearning.com


Forget the pumpkin spice lattes — try this tangy, savory pumpkin recipe this fall.


October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes. But, as much as Americans truly love pumpkin, we are sometimes guilty of type-casting this nutritious vegetable as sweet and forget that pumpkin has a savory side too.

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