Better Than Falafel? Israel's Sabich Sandwich Has My Vote

Posted on November 19th, 2017
DANIEL GRITZER for seriouseats.com


I'm convinced that one of the world's greatest sandwiches comes from the Middle East. And I am most certainly not talking about falafel. My obsession is the sabich, a pita sandwich stuffed with fried eggplant, hard-boiled egg, hummus, tahini sauce, and Israeli salad and pickles. To me, it's not even a contest.

I've never really understood the fascination with falafel. In theory, I should love it—chickpeas are my favorite beans, and deep-fried...well, I love deep-fried so much that I'm now using it as a noun. But falafel has yet to win me over, with even the moistest versions way drier and more crumbly than I want. Pack it inside starchy pita, and...I just don't get it.*

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Updating Old World Foods for the Modern Cook and Eater

Posted on November 12th, 2017

Sarah Rich for Jewish Book Council



Sarah Rich is the co-editor of Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles. Cipe (pronounced “C. P.”) was one of the most influential graphic designers of the twentieth century, and the first female art director at Condé Nast.


When I first flipped through Cipe Pineles’s hand-painted recipe book from 1945, it felt deeply familiar. This was my family’s food—not the food we ate for dinner on an average evening during my childhood, but the food we kept in our cultural pantry.


It was a wonder to see these dishes rendered with so much vibrancy and character in Cipe’s art. In my mind, many Eastern European Jewish foods were fairly plain and monotone. You could paint matzo balls, gefilte fish, potato latkes, noodle kugel, kasha and brisket all within a spectrum from beige to brown. Yet here was a rainbow of beets, carrots, peppers, and tomatoes; not to mention the cool blue enamel and warm clay of the cookware. It was a visual celebration of a cuisine that typically feels nostalgic, comforting, old.

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Everything Bundt the Cake

Posted on November 5th, 2017
Jamie Geller for The Joy of Kosher
15 BUNDT PAN RECIPES THAT AREN'T NECESSARILY CAKE


The bundt pan is the secret workhorse of your kitchen. Besides cakes, you can make kugels and breads as well as totally crazy dishes like roast chicken or lasagna.

Here are a few of our favorite bundt recipes that aren't necessarily cake (and a few that are).

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KREPLACH (DUMPLINGS)

Posted on October 29th, 2017
BY MICHAEL RUHLMAN on ruhlman.com


My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it’s cooked again, and then its cooked again. (Why is this?!) At least in Lois’s recipe. A brisket is roasted, then it’s braised, then it’s ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That’s three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they’re great that way, but Lois fried some for me and they were out of this world. There’s something about the texture that’s really really satisfying when they’re fried crispy. And given the opportunity to fry, I say fry! I served these ones last night on shredded sautéed cabbage to which I’d added chicken stock, whole grain mustard and a few drops of red wine vinegar.

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Never Make These Classic Mistakes with Chicken Soup

Posted on October 22nd, 2017
By Shannon Sarna for The Nosher for myjewishlearning.com

We, the Jewish people, have some strong feelings about chicken soup.



We, the Jewish people, have some strong feelings about chicken soup. And with good reason — it’s delicious, comforting and been scientifically proven to help when you have a cold. It’s not called Jewish penicillin for nothing!


But, like cooking brisket, there are some essential rules you must follow when making chicken soup.


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