New Yorker Brad Mahlof served chraime and cod cakes on the season two premiere of the “The Great American Recipe.” (New York Jewish Week) – Upper East Sider Brad Mahlof loves to cook — especially ...

The Sephardic Spice Girls Sharon Gomperts and Rachel Emquies Sheff have been cooking and teaching together for years. The duo has collaborated on events for the Sephardic Educational Center, as well ...

One of the standards for being a nekuchera, the Ladino word for an excellent Sephardic cook, is having the knowledge and ability to prepare good eggplant. There are so many traditional eggplant ...

Diane visits a daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish past. THE SEPHARDIC COOKING OF THESSALONIKI. Diane visits a daughter of a Holocaust survivor for a tour of ...

Our cookbook of the week is Matzah and Flour by Hélène Jawhara Piñer, a historian and chef based in Bordeaux, France. Jump to the recipes: salmon, artichokes and pa alis stew, murakkaba (Moroccan ...

From the hearty comfort of Ashkenazi classics to the sun-kissed flavors of Sephardic fare, Jewish cuisine tells a story of ...

This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot ...

This dessert is from “The New Mediterranean Jewish Table” by Joyce Goldstein, who calls it a variation on a classic Judeo-Spanish cake that Claudia Roden recorded in her “Book of Jewish Food.” The ...

"In Morocco, the biggest thing is spices. It's the foundation of all cooking." So says ChefMonika Sudakov, who will teach a class in Moroccan Passover cooking at 3 p.m. March 7 at the Club Room at ...

Healthy isn't an adjective usually paired with Jewish cooking, but Levy (Feast from the Mideast) puts a distinctive California spin on notoriously rich recipes to make them palatable to the waistline ...