by Shannon Sarna | Sep 16, 2019 | Arts & Life, Food
Jews have a lot of feelings about matzoh balls: floaters or sinkers, seltzer or schmaltz. I love discussing with chefs and bubbes alike about how to make the best version of this iconic Jewish food. There are some Jewish cooks who think homemade matzoh balls aren’t... read more
by Shannon Sarna | May 22, 2019 | Arts & Life, Food
This story originally appeared on The Nosher. If you’ve never made falafel from scratch, I’m here to say: It’s possible, and it’s delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn’t have done it without following a few... read more
by Shannon Sarna | Mar 20, 2019 | Baking, Breads, Recipes
Yes, babka is usually sweet: chocolate and cinnamon are the most traditional flavors, as we learned many years ago from “Seinfeld” and Elaine. But babka dough is delicious and versatile, and actually quicker to mix up than challah dough. By adding less sugar, you can... read more
by Shannon Sarna | Dec 21, 2018 | Arts & Life, Food
This article originally appeared on The Nosher. What a year — delis opened, delis closed, we talked about rainbow bagels, and reviewed the history of pickles in America. And now it’s time to look ahead to what will be happening in Jewish food for the coming year.... read more
by Shannon Sarna | Aug 18, 2018 | Meat, One pot, Recipes, Rosh Hashanah
Brisket is the quintessential American Jewish dish for holidays. But in Israel and for Sephardi Jews, lamb is a far more common main dish to serve for special occasions. This lamb is sweet and savory, and actually takes less time to cook than a brisket. It’s perfect... read more
Read the latest views and thoughts from Jmore Publisher Scott Rifkin, MD 