Most everybody’s heard of matzah ball soup. But, that’s not the only Jewish chicken soup in town. If you like robust, flavorful and a bit spicy, this is the chicken soup for you. Its origin is Yemeni, but today you can find this soup in Israel, where an overwhelming majority of Yemen Jews reside. What … Continue Reading
While I enjoy any and all cuisines, as of late, I’ve become increasingly interested in my own cultural food identity. I’m Eastern European (by way of Queens, NY) Jewish by decent. Yes, I grew up fondly eating bagels and lox, though have slowly begun to explore what lies beyond. Have never gravitated towards the heavy, … Continue Reading
I like to eat what the season has to offer. Am by no means strict or obsessive about it, but simply try my best to incorporate what’s local and seasonal. This time of year, what’s most abundant — roots and more roots. Root vegetables are not usually something I get overly excited about. I might … Continue Reading
Shakshuka has become trendy in recent years. For good reason, it’s delicious — eggs poached in a sauce of tomatoes, chiles and spices. It makes for a perfect, lazy Sunday brunch (equally good for breakfast, lunch or dinner) and completely adaptable to suit your tastes. I like mine with a good dollop of spicy harissa. … Continue Reading
I’ve been in a bit of a cooking rut as of late. Perhaps it’s just a blah time of the year, February and all. The selection at the few farmers’ markets operating this time of year is, not surprisingly, relatively sparse (at least here in Philadelphia) with the exception of root vegetables and hearty kale, which … Continue Reading
