If you follow our Side Dish column (look to the right, yes, there!) you may have noticed that our friend, Jennifer Abadi, taught a vegetarian cooking class at the JCC in NYC a few weeks ago. The class focused on meat-free sides from the Middle East, a region Abadi is intimately familiar with as her family’s roots run deep in the Syrian Jewish community. We worked on a recipe for Armenian Red Lentil Soup with dried apricots, cumin seed and thyme Continue reading
With just a simple dash or a generous sprinkle, you can bring authentic Middle Eastern flavors to your cooking.
Here’s how some of our favorite Middle Eastern cooks and chefs recommend you use these spices to elicit authentic flavors in great tasting, Middle Eastern dishes. Continue reading
Desperate for something to eat as the Passover Seder progression delays the dinner, we welcome the moment when we are free to pile charoset on matzah.
Ironic, isn’t it, that while charoset represents the mortar used to make bricks when we were slaves in Egypt, it is somehow, the tastiest symbol at the Passover Seder? Continue reading
I love a good walking tour almost as much as a hands-on cooking class. So when Jennifer Abadi sent me her Syrian cooking class schedule along with dates for Context Travel’s “Jewish Cuisine and Culture” walk on the Lower East Side, NYC, I was ready to zip on my warm boots, grab a proper winter hat and prepare for a big nosh fest.
What I found was that having an expert lead me from one culinary landmark to the next, while sharing historical and social history of the neighborhood where my grandparents lived in a tenement upon landing at Ellis Island, left even this knowledgeable New York eater to some thrilling new tidbits to chew on. Continue reading