Savory Herb and Cheese Rugelach

Posted on November 5th, 2018
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!


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Yet Another Way to Eat Your Spinach

Posted on October 29th, 2018
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.

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Savor the Season with Libyan Jewish Pumpkin Spread

Posted on October 22nd, 2018
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.

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