Recipes

Lamb Kofta In Your Pan

05/21/2013 | Erika Davis | Special To The Jewish Week | Recipes

A feast for the eyes and the taste buds, “Jerusalem: A Cookbook,” by Yotam Ottolenghi and Sami Tamimi is inspiring, and easy to use. The pictures of the food and people of Jerusalem capture the spirit of the Old City – you can almost hear the Hebrew and Arabic and smell the mountains of spices.

It's Hummus Day!

05/13/2013 | Erika Davis | Special To The Jewish Week | Recipes

You could be forgiven for not knowing that May 13 is International Hummus Day. That's because it's only been so for a year, and it's only so at all because in 2012 a young Israeli tech entrepreneur named Ben Lang decided it should be. His idea, according to the Times of Israel, was that hummus is sufficiently beloved by the peoples of the fractious Middle East that it can serve as a source of unity.

Covet Thy Cheesecake

05/09/2013 | Amy Kritzer | Special To The Jewish Week | Recipes

Shavuot is upon us, and this holiday always reminds me of two things: Dairy, and turning thirteen. One reason we eat dairy on Shavuot is in recognition of the Israelites receiving the Ten Commandments on Mount Sinai. They instantly had to adopt the laws of kashrut, but without the necessary instruments to slaughter and prepare kosher meat, they opted for dairy – though they probably didn’t have the holy experience of tasting snickerdoodle cheesecakes.

The Better Blintz

05/09/2013 | Amy Kritzer | Special To The Jewish Week | Recipes

The best thing I ever ate was a crepe off of a food truck in Paris. Perhaps it was because I consumed it at the fourth meal hour of 3:00 a.m., but I still dream of the soft yet slightly crunchy crepe oozing lots of gooey cheeses and fresh spinach. Once I started cooking Jewish cuisine for a living, I realized my beloved crepe was really just the French equivalent of Bubbe’s classic cheese blintzes.

Easy Does It

05/03/2013 | June Hersh | Special To The Jewish Week | Recipes

Imagine if everything in life could be broken down into three skill levels from a simple task, to one made simpler, to the simplest of all. I’ve taken that concept and applied it to cooking. Let's use basketball as a handy metaphor. A simple recipe could easily be mastered by Kobe Bryant, while a simpler recipe might be handled by a varsity ball player and the simplest recipe by a toddler learning to dribble! That's the concept behind Simple, Simpler, Simplest.