I only found out that my family was actually Jewish as a teenager, that all our colorful, fragrant, crunchy dishes were deeply rooted in Judaic culinary traditions from 16th-century Spain.
A November festival at Benedict, red and green versions at Café 65.
In ancient times, people would simply use whichever fruits they had harvested in that season, such as pomegranates, grapes, dates and figs.
Hebrew-language cookbooks that offer recipes from Galilee minorities exist, but there’s none in English to compare with this one.
Restaurant joins growing trend of Israeli eateries in the Big Apple.
Cooking up Tunisian memories with Channel 2’s Rina Matzliach
The traditional Ashkenazi-Jewish food is getting a major culinary upgrade in Tel Aviv.
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