I wonder what there is about celebrating a national independence day that makes us all want to cook outside! In Israel, grilled and barbecued meats and poultry are as popular for Yom Ha’atzmaut as they are for American Fourth of July menus. It must be that the pleasure of cooking outdoors, enjoying the warmth of […]

During Passover many of us tend to focus on the Seder dinner but it’s good to plan for the holiday’s other festive meals as well. There are Shabbat dinners, brunches and more casual occasions to get together with friends and relatives. After the copious Seder meals, which often include one or more substantial main courses […]

During our years in France, my husband and I had the opportunity to explore French Jewish cuisine and to attend Parisian Passover Seders. Most of the Jews in France are either of North African or Ashkenazi origin, and the taste of both groups was apparent in our holiday fare. Although tradition dictates much of the […]

Plainly boiled chickpeas appear on many Purim menus but I prefer this zesty North African dish, in which cumin and garlic give the beans an enticing aroma. If you like, serve a few cucumber slices on the side for a refreshing accent. This is a very simple recipe if you have already cooked chickpeas or […]

During my years at elementary school at the Hebrew Academy of Washington, DC, I learned that the holiday of Purim commemorates the heroism of Esther, the Jewish wife of the king of Persia. She courageously saved the Jewish community from extermination plotted by the king’s wicked advisor Haman, who makes Jafar in Disney’s movie “Aladdin” […]

Tzimmes is a specialty of Ashkenazi Jews, while tajines come from Morocco. Although they have such different origins, these slow-cooked entrees share many qualities. Both make festive fare for Rosh Hashanah. “Don’t make such a tzimmes out of it!” was my parents’ typical response to my childhood complaints when they meant not to make such […]