If recent news and social media are making you crave Jewish comfort food, this recipe is for you.  The challah grilled cheese was born long before this soup, as a super cozy way to use up leftover challah. The sweetness from the bread just pairs so well with the sharpness of the cheddar. It’s no surprise I wanted to pair it with a bowl of creamy tomato soup for dipping. To add an extra layer to this classic, I roast the tomatoes and aromatics with harissa paste — a powerhouse North African spiced pepper paste — for a whisper of smoky heat that permeates every bowl.  Every brand of h ..read more

If you want good soup, you need good stock. I roast a combo of chicken and vegetables to start building up flavor, as well as avoid any scum or cloudiness that forms from simmering raw chicken.  The main thing to remember is that you’re looking to transfer every bit of flavor into the water. That means the stock is done when all the solids are flavorless, which is why we don’t save any of them (though I do love to snack on the mushy carrots for some reason).  Feel free to add in any other vegetable scraps you have saved up from the week, and you can supplement the chicken with any c ..read more

Growing up in my family, shakshuka was more than just a delicious meal — it was a tradition. Whether it was my mother preparing it for breakfast or me cooking a big batch for school friends, shakshuka’s simple yet profound, fresh flavor resonated with everyone. While many versions of shakshuka are exclusively cooked on the stovetop, our family adds an additional step. First, we simmer the shakshuka to meld the flavors, and then we bake it in the oven for a unique twist that intensifies its richness.  This oven-baking enhances the tomato’s true flavor and creates a deeper flavor prof ..read more

Although I was born and raised in Italy, specifically within Milan’s Jewish community, I had never tasted the quintessential Jewish dish of carciofi alla giudia (“Jewish-style artichokes”), until years after moving to the United States in 2005. So, during my first visit back to Rome in 2017, I made it a point to dine at Ba Ghetto. This renowned kosher restaurant is famous for its Roman-Jewish specialties, especially the fried artichokes that have become a staple of cucina Ebraica-Romanesco (Jewish-Roman cuisine). Let me be clear: the buzz surrounding this dish is entirely justified. Crispy on ..read more

When you think of Shabbat foods, what comes to mind? Depending on your personal and family traditions, you might think of cholent, gefilte fish, or challah. Or perhaps you associate Shabbat with hamin, kibbeh, nayim, or even sushi. The extraordinary diversity of the Jewish community is reflected in our cuisines, as varied as our ethnic backgrounds. Across the globe, Jews have celebrated Shabbat with unique dishes, utilizing and adapting local ingredients. From the comforting stews of Morocco and the Middle East to the delightful sweets of Yemen and the warming broths of Spain, here’s a guide ..read more

When you think of Jewish foods, gefilte fish might be one of the first that comes to mind. Within the Jewish community, everyone has an opinion on it. Outside of the Jewish community (based on my personal experience), people might raise it to demonstrate their familiarity with Jewish cuisine. “Oh, you’re Jewish. I love gefilte fish! My Jewish friend makes it.” “Glad you enjoyed it!” Indeed, gefilte fish is a quintessential Jewish food — well, at least for Ashkenazi Jewry. “Gefilte” literally translates as “stuffed” in Yiddish, a nod to its traditional preparation method. This involved taking ..read more

Ever since I was young, I’ve always had a sweet tooth. Lucky for me, I come from a family of bakers. My great-grandpa, Emil Bodenstein, fled from Poland to the United States before the Holocaust.  Once in New York City, he established the Bodenstein Brothers Bakery, a Jewish bakery in Washington Heights with his brother. There would be lines around the block of customers waiting to get their hands on challahs, apple pie, brownies, and of course, rugelach.  My great-grandpa Emil passed away in 1969 and the bakery subsequently closed. But Beba spent her lifetime teaching my mother all ..read more

When you think of Shabbat foods, what comes to mind? Depending on your personal and family traditions, you might think of cholent, gefilte fish, or challah. Or perhaps you associate Shabbat with hamin, kibbeh, nayim, or even sushi. The extraordinary diversity of the Jewish community is reflected in our cuisines, as varied as our ethnic backgrounds. Across the globe, Jews have celebrated Shabbat with unique dishes, utilizing and adapting local ingredients. From the comforting stews of Morocco and the Middle East to the delightful sweets of Yemen and the warming broths of Spain, here’s a guide ..read more

In many Mizrahi communities, the year after someone dies, their family and friends get together to say prayers, give speeches and share a meal. In some communities, it is customary to host such a gathering each year for decades on the anniversary of the death. Since my Sabba Shelomo passed during the pandemic and we were unable to hold a proper funeral, it was especially important to my grandmother that his Azkara (anniversary of one’s passing) be extra special. The most crucial part? Halva. This halva is uncomplicated, without pistachios, chocolate or even the usual tahini paste. Instead, it ..read more

Kibbeh is one of the most traditional foods in many Middle Eastern countries. These egg-shaped, medium-sized meatballs (made of beef or lamb, rice, and spices) are so delicious that you will definitely want to try them. My family came to Mexico from Syria and Lebanon, so making kibbeh is one way we have maintained our Mizrahi identity through food. My childhood smelled and tasted like the Middle East and I hope this recipe helps you bring Middle Eastern cuisine into your kitchen. If you are Sephardic or eat rice during Passover, kibbeh is ideal as an appetizer during the holiday, since all of ..read more