If I were wondering the dessert for forty years, I’d want pickled eggs. And since vinegar changes the egg without the egg losing all it’s glory, it seems a good symbol to add to my Passover Seder.
What are Hamantaschen? The short answer: they’re triangular-shaped, stuffed cookies. The long answer: they are the traditional dessert for Purim, one of the lesser known and most… Read more “Gluten-free Almond Chocolate Chip Hamantaschen”
A longer time ago than I’m willing to admit, I first learned how to bake with my father. And the first thing I baked—Toll House® chocolate chip… Read more “Gluten-free Chocolate Chip Cookies”
Chanukah is about oil, and what better way to celebrate it than by frying food in oil! This year my family made this gluten-free fritter for the holiday, which was inspired by my fantasy world of Awan.
Unlike last week’s recipe for cranberry hazelnut tart, which is a blend of tribal influences, this recipe is very Asa. In lieu of chicken soup, the Jewish… Read more “Turkey Soup”
Not only do I have a new gluten-free dessert for Thanksgiving, I also have a great story to tell. Normally, after I introduce a new tribe on… Read more “Gluten-free Cranberry Hazelnut Tart”
Autumn is a time rife with Jewish holidays beginning with Rosh Hashanah, the spiritual new year, and ending with Simchat Torah, the holiday marking the completion of… Read more “Gluten-free Red Wine Honey Cake”
Blackberries first graced my market’s shelves several weeks ago, but they reached their full flavor just this past week. While nothing beats eating them right out of… Read more “Duck with Blackberry Gastrique”
Today’s recipe is perfect summer fare, which makes sense since it’s from the sunny islands of Ittamar. Like many Tamar dishes, it’s light, refreshing, and savory. It all starts with the marinade, which is a simple combination of coconut aminos, coconut vinegar, honey, green onion, and ginger.