Cooking Across the Sephardi Diaspora
In her fascinating new book, food historian Hélène Jawhara Piñer reveals the centuries-long backstory to the major Sephardi culinary traditions.
Influential food writer Claudia Roden is ‘not nearly finished yet.’
Influential food writer Claudia Roden is ‘not nearly finished yet.’
The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.
The most exciting part about eating a stuffed challah is slicing or tearing the bread open to discover the sweet or savory filling.
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