This is a frightening moment. It’s hard to write about recipes and food during this time when I incessantly read the news and my mind is mostly devoid of non-coronavirus thoughts or ideas. I have noticed, though, that when I get especially anxious about what is happening, I am drawn to being in my kitchen. Chopping, cooking, baking all calm my nerves a bit and give me something purposeful to do. My sweet elderly dog patiently sits nearby, his intense eyes gazing at me, wondering if any crumbs might drop by his paws, completely unaware of the global crisis and singularly focused on food scraps.
In this challenging moment, my appreciation and awareness of beautiful, sometimes seemingly mundane things in life has become accentuated.
I have taped to my computer a quote by Rabbi Abraham Joshua Heschel, “Our goal should be to live in radical amazement. Everything is phenomenal; everything is incredible; never treat life casually. To be spiritual is to be amazed.” Continue reading →
I recently spent time exploring the Lower South of the US, delving into the emotionally fraught history and legacy of enslavement and civil rights, overlaid with an exploration of Southern Jewish life. It was a provoking, at times emotionally draining, visceral, and absolutely fascinating trip that challenged me every day to examine and reflect upon the impact of our nation’s history of slavery and to explore the extraordinary and unique life of Jews in the South. Continue reading →
Sukkot is a harvest festival that allows us to experience and reflect upon our vulnerability and fragility in the world. All of the practices of this holiday–celebrating fall harvest foods, inviting community and strangers to one’s sukkah and living in an impermanent dwelling for a week–can be examined through the lens of how we are addressing and will deal with the impacts of climate change crisis. Continue reading →
roasted cauliflower with tahini, though I did not add enough tahini!
Though we are in the midst of counting the Omer each night, from Passover to Shavuot, I am sharing a recipe and number that has zero relevance to the Omer. It is the number 206, the name of a Tel Aviv restaurant–really an institution–that has sat on a suburban thoroughfare with a car park in front, for decades. It is my spot for the best no-frills Israeli food. The decor is plain and likewise there are zero airs to the food. There’s some magic happening in the kitchen and their unfussy food outshines much of the high end Israeli food now dotting the globe. Before the worldwide roasted cauliflower craze, 206 was serving heaps of it, smothered in tahini sauce on little white saucer plates. Continue reading →
This is the story of an apple cake. But not the ingredients or how to make it. It’s the story of its maker—someone who brought warmth and joy to my family’s home for Shabbat meals and holidays and who selflessly cared for so many people (including painstakingly preparing a beloved cake for voracious eaters!) despite a past that was far from sweet.
The baker of the famous apple cake is Nina Merrick, an 89-year-old resident of Silver Spring, Maryland. She and her husband, Leon, have been friends of my family’s ever since I first began to study with her to prepare for my bat mitzvah, a connection that came about thanks to her lifelong commitment to teaching Judaism. Continue reading →
Cholent is truly a Jewish food. Jewish communities around the world prepare it specially for Shabbat, each with its own variation in name and ingredients. Also called dafina or skinha (Morocco) and hamin (Sephardic in general), the common thread of cholent recipes are that each is slowly cooked overnight so that it’s ready for Shabbat lunch. You cannot cook cholent quickly in a microwave or pressure cooker. It is a long process, and like Shabbat, it requires one to slow down from the rapid pace of weekday life. And no matter what goes into it, cholent is usually so hearty and filling that a Shabbat meal can be complete with it and nothing else. Continue reading →
Serving stuffed cabbage is a common dish for Simchat Torah. The recipe I share with you is from a dear friend–like a family member–who lives in Tel Aviv. I have had countless Shabbat and holiday meals at her home. Whether in the kitchen or dining room, the tables are always inevitably overflowing with dishes that she painstakingly prepared over a few days after spending hours picking out and discussing with the shopkeeper about the most beautiful produce at her local tiny fruit and vegetable market. Mindful of my plant-based diet, she not only would worry that I have enough to eat, but also creatively updated some of her meat dishes to be vegan. I have had this incredible stuffed cabbage dish at her home many times and every time she excitedly and proudly presents it on a platter to guests. I humbly present my best attempt to try to recreate her delicious recipe. Continue reading →
Sukkot is one of my favorite holidays for the obvious reasons: a harvest festival, the ultimate farm-to-table holiday filled with delicious meals eaten outside. I offer my recipe this year–inspired by the abundance of delicious apples and squash at farmers markets–with the note that the holiday, especially after Hurricane Florence, is a time for us to reflect upon and examine our fragility and impermanence, ourselves, our food systems and the world around us.Continue reading →
My Jewish-centric trip to Morocco began and ended in Casablanca, a sprawling coastal mega-city that is choked with traffic and filled with endless buildings of peeling white paint. The city is home to 1,000 Jews and an incredible 20 active synagogues, plus a cemetery and museum of Jewish history. I quickly felt comfortable in the city when I walked into the apartment building lobby of my Airbnb. I noticed a huge mezuzah affixed to an apartment near the entrance. With impeccable timing, the apartment door opened and two women walked out, saw my friend and me pointing at the mezuzah and warmly greeted us. Immediate Moroccan hospitality. Continue reading →
I took a whirlwind trip to Morocco just before Pesach that focused on visits to historic Jewish sites and spending time with remaining Jewish communities. The 2,000 year history of Jews in Morocco is evident everywhere–from Jewish areas of towns (mellahs), to cemeteries to synagogues–and I grappled with the simultaneous historical nature of the trip along with immersing myself in dwindling communities. I traveled with a friend who is fluent in French (a bonus since I last spoke French my first year of college and rarely anyone speaks English). It was a chaotic start to our trip with missed flights, lost luggage and a bad hotel. But, we set out to track down these people and places without a proper guide, which was not always an easy feat. Through a contact my friend had in Israel along with some rabbis she met on her flight, our paper trail began to unfold. Most importantly, we planned to spend Shabbat in Fes (Fassis is what people in Fes are called) and a connection to “the butcher” there ensured we were with the community. Continue reading →