Savory Herb and Cheese Rugelach
By Samantha Ferraro for littleferrarokitchen.com
November usually commences the rugelach baking and I have to admit, I am pretty darn good at it. Even the LA Times said I did a snazzy job!
Usually I play around with sweeter flavors of rugelach, such as my traditional Cherry-Pistachio rugelach (I make that every year) or my other seasonal favorite, pumpkin and candied pecan rugelach, but this time my savory tooth was taking over and what did I do…ditched the sugar!
Yet Another Way to Eat Your Spinach
By Yotam Ottolenghi for The New York Times
A long stint in a lot of oil transforms the green into something totally different — or maybe its truest self.
Tunisian Jews make a condiment called pkaila or bkeila, which is extraordinary. It is prepared by cooking down plenty of spinach for hours in a generous quantity of oil. The spinach — Swiss chard is often used as well — loses all its water, and very slowly fries in the oil, resulting in a small amount of greasy paste as black as crude oil, which is used to flavor all kinds of soups and stews.
Savor the Season with Libyan Jewish Pumpkin Spread
BY EMILY PASTER for The Nosher for myjewishlearning.com
Forget the pumpkin spice lattes — try this tangy, savory pumpkin recipe this fall.
October is upon us. I know because my Instagram feed is full of decorative gourds and pumpkin spice lattes. But, as much as Americans truly love pumpkin, we are sometimes guilty of type-casting this nutritious vegetable as sweet and forget that pumpkin has a savory side too.