Just a quick post to share a stuffed eggplant recipe that is great for both Sukkot and Simchat Torah. Sukkot, an agricultural holiday (ie farm-to-table holiday) that is an opportunity to use the produce that is in abundance at the farmers markets right now makes it one of my favorite holidays. Lots of eggplants are in season at my local farmers markets and the basil was plucked straight from my plants. The filled eggplants are also symbolic of “stuffed” foods commonly eaten on Simchat Torah to represent the Torah scrolls. Scroll to the bottom for more of my Sukkot, Simchat Torah and even Shmini Atzeret recipes. Chag sameach! Continue reading
I love this beet carpaccio recipe! I first enjoyed it at a serene Shabbat dinner at my relative’s house during a glorious pre-Covid spring in Jerusalem. The flavors of the roasted beets are enough alone but topped with a lot of delicious ingredients that delicately balance both tangy and sweet flavors makes the beets the star of a rich, dramatic dish. It’s also a “one pan” dish that is simple to make. It’s perfect as an appetizer or side dish during a Rosh Hashana meal. Also, check the links below the recipe for more of my sweet and savory Rosh Hashana recipes. Shana tova! Continue reading
I created this charoset recipe to use one of my favorite flavor combinations, along with many of the dried berries and fruits I love, such as goji berries, barberries, cherries, elderberries and raisins. But, you could really use any combination of your favorite dried fruits. If you can make this in advance and let it soak overnight, the flavors become more pronounced and the berries plump. Continue reading
I am late to the party but finally joined the Covid baking club. I’ve got my sourdough starter, a fridge filled with a variety of flours, and a lot of time this winter to bake! I recently listened to a podcast interview with Israeli chefs Gil Hovav and Einat Admony (love the food at her veg restaurant Taim) and they talked about so many of the incredible Yemenite foods they grew up eating, which humbly inspired me to try to make some, including two breads, malawach and jachnun. Continue reading
Malabi is an amazing, delicious Middle Eastern dessert that is popular in Israel. I used to go a little cafe with a few wooden tables near Shouk Hacarmel in Tel Aviv for vegan malabi (not sure if the place served anything else besides vegan malabi and coffee. Its malabi was so good that it could perhaps get by with just serving it). It came in a little glass jar topped with a dollop of jam and was a perfect small sweet treat.
I have had the great opportunity to trample through the woods and fields just outside Rock Creek National Park to forage for edible plants, berries, flowers and mushrooms this fall. Foraging aside, I have spent endless hours during Covid inside Rock Creek park. I joke that it is my second home but it really is: I don’t start any morning now without hiking or biking in it, no matter the weather, and end many days with a quick jaunt on trails. Spending so much time in Rock Creek has made me keenly aware of the subtle changes every day to the spectacular landscape from the multitude of distinct shades of green leaves in early spring to the trails disappearing afoot as they become layered with leaf cover in the fall. And, my connection to the land has deepened as I have learned about the myriad edible plants and mushrooms living in it.Continue reading
Like everything else, this is an unusual Sukkot. But due to my COVID routine, I have had the privilege for a deeper physical and sensory connection to the holiday’s harvest themes. It includes more time to tend to edible plants on my balcony and long hikes in woods filled with mushrooms and other edibles. And while the holiday celebrates an agricultural harvest, I like to more broadly think of it as a way to celebrate all of our food sources, whether foraged or grown on a farm. Last weekend, I went on a guided foraging trip just a few miles from my house. In a mere mile long walk, we found more than a dozen edibles, including black walnuts, shiso, sorrel, burr cucumbers, American persimmon, and turkey tail mushrooms. We nibbled little bits of each plant along the way but left everything there for birds and other creatures to enjoy. Continue reading
As we prepare to celebrate Rosh Hashana to mark the birth of the world, it’s hard not to be confused and/or overwhelmed at times by the surreal world we are now living in. From COVID to wildfires to flooding to addressing systemic racism, our physical reality is forever altered.
The past six months have brought to the forefront of our daily lives both the devastating consequences of human actions that are the most un-God-like, but also the incredible, resilient, responses by humans to these crises. When we wish people a healthy, good new year, I cannot think of a time when this has ever meant more than now, for all beings.
Living through a pandemic has become the ultimate opportunity to look at our food sources and the interconnectedness between what we eat and a host of global issues.
More than 70 billion land animals are raised and killed each year for food and other products around the world, including nine billion in the US alone. Animal agriculture is the main cause of an array of global crises, including climate change, pandemics, water pollution, poverty and hunger.
Zoonosis, the transmission of diseases from animals to humans is, according to the CDC, the source of 75% of all new viruses facing humans. It is happening at a rapid pace because of how animals are raised and slaughtered, primarily in industrial animal agriculture factories and live “wet” markets. From the origination of COVID-19 at an animal market in China to swine flu at an industrial farm in the US to mad cow disease in the UK, the raising and killing of wild and domesticated animals is causing pandemics. Continue reading
While we continue to hunker down at home, the competition to secure flour and yeast has become more challenging perhaps than buying hand sanitizer. I go through waves of intense cooking and baking, trying to conjure inspiration to keep my meals interesting, even when everything else in life has become so routine (and other times when I am not inspired and just have smoothies or oatmeal for dinner). I have spent the past year or so trying to recreate many of my grandmother’s recipes and being stuck inside now during COVID19 has encouraged me to make more. She was a voracious cook who commanded her kitchen: you didn’t wander around because she would insist on putting together or finding for you whatever you thought perhaps you might want to eat (in a quantity larger than you needed). And, I never left her home without tins of her mandelbrot. Continue reading