Posted on 3rd of April, 2012 by Lévana
Poor parsnips too often serve as crowd actor, and then get discarded (as in chicken soup), but here they are “it”. Who knew they could be so fabulous? hot and sweet is a great treatment for them, and the easiest. They are delicious at room temperature as well. Sephardi Tsimmis?...
Filed under: Gluten Free Recipes, Jewish Recipes, Kosher for Passover Recipes, Kosher Recipes, Kosher Whole Foods Recipes, Natural Foods Recipes, Parsnips Recipes, Passover Recipes, Recipes, Sephardi Recipes, Vegetarian Recipes, Whole Foods Kosher Kitchen
Posted on 24th of February, 2012 by Lévana
Eggplant is a huge favorite in our Sephardi Cooking. This dish is all roasted, so it is pretty streamlined, and pretty lean. Anything not to have to fry eggplant, which gobbles up oil like crazy! The preserved lemons do make a big difference, so please don’t skip them. I have...
Posted on 24th of February, 2012 by Lévana
For nut lovers only: the famous Pfeffernusse, Sephardi style. Perfect for Passover too, and gluten-free without even trying. Don’t try to bake them on a disposable cookie sheet, or the bottoms will burn. Ingredients: 12∕3 cups unblanched almonds 12∕3 cups walnuts ¾ cup sugar 2 teaspoons ground cloves 1 teaspoon...
Filed under: Almond Recipes, Dairy-Free Dessert Recipes, Dairy-Free Recipes, Dessert Recipes, Gluten Free Recipes, Gluten-Free Dessert Recipes, Kosher for Passover Recipes, Kosher Recipes, Moroccan Recipes, Recipes, Seder Recipes, Sephardi Recipes, Walnuts Recipes
Posted on 19th of February, 2012 by Lévana
I always loved this Sephardi dish I grew up with: In the finished dish the chicken breasts were diced, the chicken livers were whole and the lamb was shaped into meatballs. I made it and it was quite delicious but a little messy. When I recently asked my mother how...
Posted on 1st of February, 2012 by Lévana
Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen. Israelis affectionately called this dish chraimi, insisting that’s what Moroccans call it. (Hello! Never heard of the word in Morocco! Something probably got lost in translation . . .) This is precisely the kind of dish where preserved lemon makes...
Posted on 12th of December, 2011 by Lévana
For many years, my classroom was in Lincoln Square Synagogue. When I made this soup at a cooking demonstration, a large group of people who were taking a Chumash class in a room next to my kitchen lined up at my door at the end of their class, telling me...
Filed under: Beans Recipes, Gluten Free Recipes, Kosher Natural Foods, Kosher Recipes, Lamb recipes, Meat Recipes, Moroccan Food, Moroccan Recipes, Recipes, Sephardi Recipes, Soup Recipes, Spinach Recipes
Posted on 27th of November, 2011 by Lévana
Chanukkah is around the corner. Fear of Frying? Start by going over my tips for frying efficiently and safely. Forget about those insipid and processed patties in the frozen section of your supermarket or health food store: processed is processed, organic or otherwise! Rather, make your own delicious vegetable latkas...
Posted on 24th of November, 2011 by Lévana
The appeal of Moroccan food is universal. The aromas and flavors of the dishes do their magic every bit as much as the simplicity of their preparation. There’s just one more secret: What we call somewhat dismissively “side dishes” and which gets shuffled around on our dinner plate simply doesn’t...
Filed under: Cooking Demos Gift Certificates, Gluten Free Recipes, Kosher Cooking Classes, Kosher Cooking Demos, Kosher Cooking Demos in New York City, Kosher Natural Foods, Kosher Whole Foods Recipes, Moroccan Food, Moroccan Recipes, Recipes, Sephardi Recipes, Tajines Recipes
Posted on 22nd of September, 2011 by Lévana
Pastilla is one of the world’s great dishes, and it takes just one delightful bite to understand why. It epitomizes Moroccan cuisine, spicy and sweet, delicate and intriguing. More labored than the dishes I usually share, but then this is a very special treat. I admit I toast the almonds...
Posted on 21st of September, 2011 by Lévana
Borekas are the perfect occasional treat: Ethereally light and crunchy, and so easy to make. There are no fillings you can’t use, savory or sweet. Here I make my filling without even sauteing anything: I just add a finely grated raw potato to my spinach filling to be sure any...