You Can Actually Make Your Own (Delicious) Gefilte Fish
In search of a modern, yet classic, take on the Eastern European dish.
By Rachel Ringler | September 5, 2017
"...Sounds easy, right? Well, it was. Probably as difficult as making meatballs in a bath of tomato sauce. What wasn’t easy was the smell it left in your home, the horrible, heavy scent that made your home NOT smell like home-sweet-home. It was a smell that, when you walked in the front door, forced you to say: “Open the windows!”
I have never boiled gefilte fish, even the pre-formed frozen logs you get at the store. And I never will. Bake them, class. Sprinkle spices on them. Bake them. And then make a springy dill or tarragon sauce.
April marks the one-year anniversary of Savor's official launch!
To celebrate, we are now making FREE to everyone our digital portal!! In the portal, you have access to ALL Savor songs along with matching recipes and cooking videos recorded by an array of world-class female chefs. We are so proud of the work we have done this year and we are equally proud to share it with you in this way...
Welcome to the Savor Digital Portal, where you can listen to all of the music and lyrics from Savor paired with recipes and cooking videos with our roster of female chefs who each promotes and preserves Sephardic culture in her work.
Sunday, April 7
How to Make a Moroccan Passover Feast
A flavor-packed seder meal awaits you in this hour-long cooking class.
A moist lamb tagine slow-cooked with saffron, apricots and much more. A soothing North African fava bean soup. A bright citrus and fennel salad. Rich charoset truffles. You can easily cook this Moroccan Passover feast!
In this hour-long class, Rachel Emquies Sheff and Sharon Gomperts — AKA the Sephardic Spice Girls — will teach you how to incorporate centuries-old Moroccan-Jewish techniques and flavors into your seder meal this year.
In addition to the live instruction on Zoom, all registrants will receive recipes and a recording of the class.
Savor and Lilith are here to spice up your Passover and soothe your spirit! On Sunday, April 7, 1-2:30 pm ET| 12-1:30 pm CT| 10-11:30 am PT, join Chef Susan Barocas and Ladino singer Sarah Aroeste for an afternoon of Sephardic food and music to make it your best Passover ever! Learn to make two iconic Sephardic Passover dishes with Susan, sing along with Sarah—and bring all of your Passover cooking questions. We're here to help.
With participating sponsorship from Women of Reform Judaism, this virtual event is made possible at no cost to participants—all you need to do is tell us you’re coming.
If you don't have a kosher market in your area, or are leery of the factory farmed kosher meat most places offer, there are places you can order pasture raised organic kosher meats. My favorite is KOL foods. I order from them a few times a year. As you can imagine, they're not cheap. But if you want something special for Pesach or the High Holidays, this is my go-to place.
Savory pulled mushrooms and tofu make the perfect plant-based holiday dish.
By Micah Siva | March 5, 2024
Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.
Thinking Outside the Triangle -
Creative Variations for your Hamantaschen
Leket Israel invites you to a free, virtual baking workshop with well-known kosher chef, Georgia Green and popular Jewish content creator, Melinda Strauss who will each share a special recipe for making hamantaschen. Bake alongside some of today’s hottest culinary innovators – LIVE – right from the comfort of your own kitchen.
Join Georgia, Melinda and Leket Israel as we bring some joy to these difficult times.
Leket Israel is delighted to partner with June Hersh on her new digital cookbook Cooking for a Cause, a collaboration between over 70 chefs, food bloggers and influencers who came together to show their strong support of Israel and Leket Israel during this difficult time.
By purchasing this digital cookbook, you will not only be supporting Leket Israel’s routine food rescue operations, distributing fresh, nutritious, surplus food to over 330,000 people in need each week, but you will also be part of Leket’s emergency relief campaign, providing much needed assistance to displaced Israelis throughout the country as well as to the Israeli farming community who has been significantly impacted by the ongoing war.
"The Yemenite Jewish ftout is really a part of a bigger family of dishes from the Arab world called fatteh or fatta. They all contain crumbled crispy, sometimes toasted, day-old flatbread that soaks up some of the liquid in a dish. The most popular is fattet hummus from the Levant, a dish of broken toasted pita that’s topped with freshly cooked chickpeas and yogurt and is served for breakfast. Other examples include fatta with eggplant or chickpeas and yogurt on top; with beef, lamb or chicken stews...
Fatteh are usually very homey and messy dishes, and are served within the family, not for guests. Using leftover stale bread instead of tossing it away makes these dishes, which are served all over the Middle East, from Saudi Arabia to Yemen, Egypt, Lebanon and Syria, smart both economically and environmentally."
You have to start this dish the night before, so it would be great for shabbat tomorrow.
This trip through Jerusalem's market is a trip down the history of Jews and Judaism through food, celebrating the diversity of our people in the diaspora, and the fusion of cuisines when those diasporatic peoples come back together.
This picture book is deliciously adorable ! Buckwheat the black and white dog is very hungry ! Exploring Jewish food, the animal counts each of the tantalizing dishes : one golden challah, two matzo balls, three matzos, four kugels, five knishes, and so on.