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
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
I spent a good chunk of last year in India. While there are still tiny remaining Indian Jewish communities (read my Fort Cochin post), there is now a transient Jewish population of tens of thousands of mostly post-army Israelis who generally travel through the country generally along a route known as the “Hummus Trail”. The trail is easy to figure out because in each location there are Chabads and other Jewish outreach organizations. For Passover, I joined the Hummus Trail community and went to Rishikesh. Continue reading
I’m going to be creating vegan updates to many traditional Ashkenazi dishes. Even though the recipes will be schmaltz and dairy-free, the dishes generally are still unhealthy because they are made with sugar, white refined flour, etc. Like their traditional counterparts, they definitely should be enjoyed sparingly, rather than part of your everyday menu.
This first recipe for sweet noodle kugel was originally posted on the Jewish Food Experience site. It’s an adaptation of my grandmother’s beloved sweet noodle kugel that she prepared so often. B’tayavon! Continue reading