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Jewish food

Zahav: Michael Solomonov Presents the Diverse Flavors of Israel

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When it comes to Israeli food, sublime is usually simple. Take Shakshouka for example. I first tasted Shakshouka one summer on a family vacation. My sister had invited her Israeli neighbors to join us and after a few days of our cooking, our guests said they wanted to cook us the quintessential Israeli dish. We had no idea what that might be. Our culinary heritage was limited to the Eastern European Jewish dishes we had grown up with such as chicken soup with matzo balls, and a few well-known Middle Eastern foods—chopped salad, falafel and hummus. We were surprised when the kitchen started releasing the fragrance of sautéing onions, garlic and peppers and they brought to the table a huge…

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This ain’t your mother’s Rosh Hashanah menu — but she’ll love it

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What’s cooking for Rosh Hashanah this year? Will it be Bubby’s famous brisket, cooked for hours until it’s falling to pieces? Tsimmes, the traditional stew of sweet carrots and dried fruit? Or maybe you’ll venture into something completely different? I asked my food writer pal Ronnie Fein what she’s serving this year. Her previous books include Hip Kosher (175 Easy-to-Prepare Recipes for Today’s Kosher Cooks) (DaCapo), and she’s a columnist for The Jewish Week. Fein’s new book, The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks (Fair Winds Press, 2014) is full of innovative kosher recipes that reflect the way we want to eat today—plenty of veggies and grains and flavor profiles from…

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