Alon Hadar’s recipe for a stuffed bread filled with cheese that honors the tradition of eating dairy-laden dishes on Shavuot. The kadeh “was the queen on the table,” says Alon, served alongside a rich yogurt sauce called zijik that’s made with fresh purslane. This recipe, which adds spinach to the filling, is Alon’s riff on the kadeh his grandmother made.
In the spring, tables in Safed and Tiberias are set with calsones — pronounced caltzones — ravioli-like pockets stuffed with locally-made sheep’s milk cheese called tzfatit.
Growing up on a homestead in northern Minnesota, Julia Silverberg Nemeth’s family had chicken soup every Friday. The recipe hinted at a secret her family kept from her — she was Jewish.
Julia Silverberg Nemeth’s mother mother never shared with her that she was Jewish — and a Holocaust survivor. Her recipes, like this one, left clues.
In a Sephardic community in Zimbabwe, this orange cake is served alongside other sweets at “mesas d’alegria” or tables of happiness.
These simple three-ingredient cookies take less than an hour to make from start to finish. Pair them with tea.
This version of almond and sesame seed brittle is an ancient recipe that dates back generations from the home cooks of medieval Spain
Dates and walnuts are tucked into these shortbread cookies which are decorated by hand or made with elaborate wooden molds.
This dough can be used to make three pastries for an Iraqi Purim celebration: cheese sambusak, date-filled cookies and ka’akat.
