Pastries, Filled With History

Posted on July 17th, 2017
By Leah Koenig for Tablet Magazine 


In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?


On a recent Monday morning at Congregation Ezra Bessaroth, one of two Sephardic synagogues in Seattle, Rachel Almeleh was up to her elbows in dough. As a volunteer with the synagogue’s ladies auxiliary group she, along with a dozen or so others, had come to bake, as she does almost every week.

With her easy laugh bubbling over the din, Almeleh sat at a folding table covered with parchment-lined baking trays and bowls of mashed potato, spinach, and cheese. She kibbitzed (or more accurately, “echar lashon,” which means chit-chat in Ladino) with the other women, and the occasional man, while rolling, stuffing, and crimping dough into the savory pastries that are central to Sephardic cuisine. “People are always laughing and joking while we bake,” Almeleh said. “There’s a great camaraderie.”

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7 Jewish Foods That Are Surprisingly Healthy

Posted on July 10th, 2017
By Shannon Sarna for The Nosher for myjewishlearning.com 
 

Traditional yet guilt-free.


Jewish food (particularly Ashkenazi) really gets a bad rap as being overwhelmingly fat laden, obesity-inducing dishes lacking fresh fruit and vegetables. But Jewish food is diverse, vibrant and even uses fresh, seasonal vegetables, herbs, colors and spices. Here are a few surprisingly healthy, traditional foods to enjoy with none of the (Jewish) guilt.

1. Traditional tzimmes from Martha Stewart is actually packed with sweet potatoes, carrots and dried fruit — fiber, veggies and fruit all in one sweet, delicious side dish.

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THE BEST BARBECUE RECIPES FOR THE FOURTH OF JULY

Posted on July 3rd, 2017
By Stephanie Butnick for Tablet Magazine 


A kosher BBQ maven’s Texas Dry Rub and Amar’e Stoudemire’s Short Ribs


Independence Day is upon us, and while it’s not a Jewish holiday, it does have a ‘they tried to rule us, we won our independence, let’s eat’ vibe to it. In the spirit of freedom, and grilling—which is, after all, the official fourth of July pastime—here are two of our favorite barbecue recipes from Tablet’s archives.

The first comes from kosher barbecue maven and El Paso native Ari White, who shared his All-Purpose Texas BBQ Dry Rub recipe with Tablet last year. It’s 12-spice rub that combines sweet, savory, and spicy flavors, and can be used on anything from meat to pineapples (there’s video proof).

The second is from New York Knicks power forward Amar’e Stoudemire, a part-owner of Israeli basketball team Hapoel Jerusalem whose interest in Judaism has been well-documented (by us, at least). His new cookbook, new cookbook, Cooking with Amar’e, includes the short rib recipe his family love to serve at their epic Shabbat dinners.
Dayenu.

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How black food is lighting up the culinary world

Posted on June 26th, 2017
by Jaime Bender for FromtheGrapevine 


When food takes a dark turn, it can really benefit your diet.


What happens when you let garlic ferment for a couple weeks? It turns black. What happens when you burn coconut shells and add the ashes to ice cream? It turns black. And people go crazy for it.

As food trends go, this one's pretty enticing – and rather mysterious. We all know how beneficial it is to eat foods that are green, but what's so great about black food? What happens to food when it turns black that propels it to superfood status?

That depends on the food you're starting with. So we've decided to break down a few of our favorite blackened foods and find out exactly what this black magic is made of.

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Israeli Salad with Chickpeas, Feta & Fresh Mint

Posted on June 19th, 2017
By Shannon Sarna for The Nosher for myjewishlearning.com 


In our home there is a clear division of labor when it comes to the kinds of meals we both cook. The husband is in charge of meat and fish. I am in charge of soups, sauces and salads. (And dessert too of course).

Salads are really so much fun to throw together. I love experimenting with seasonal ingredients I find at my local farmer’s market and also using ingredients I have hanging around in my house. And above all about salads: I love that you can improvise.

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