It’s Asparagus Season!
By Carol Goodman Kaufman for The Forward
On April 27 I picked the first asparagus of the season. It was tender and it was sweet. Even more important, it was the sign that spring had finally arrived in my town of Worcester, Massachusetts, whose bragging rights include being named more than once the snowiest city in the U.S.
There is nothing quite so delicious as asparagus fresh from the garden. It’s far superior to the bundles sold in supermarkets, and not even in the same universe as that mushy, olive-green stuff in cans. You can eat it raw or just slightly steamed, marinated for a cold salad or incorporated into any number of recipes.
Uri Buri Lemon Turmeric Salmon
In November of last year I took one of the most amazing trips of my life. We started in Germany, where we saw my husband’s musical performed in Munster, then we continued on to Israel. I’ve been to Israel many times, we try to go every one or two years… but this trip was different, highlighted by several remarkable moments. One perfect day, we took a helicopter from the very top of the country to the very bottom, landing at some of our favorite points along the way. A retired Israeli army pilot showed us the country in a way I never expected to see it. It was wild and wonderful, a dream come true.
Meatballs with Tahini and Tomatoes Recipe
BY LIZ RUEVEN for The Nosher for myjewishlearning.com
The rich, nutty flavor of sesame adds a special pop to this creamy dish.
Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.
How to Make Knishes, Cuban-Style
By JENNIFER STEMPEL in The Nosher for MyJewishLearning.com
This variant of the classic deli staple pays homage to both its Jewish lineage and the flavors of Latin America.
Whhen I think of knishes, like most people, I think of New York Jewish deli-style discs of creamy potato or savory meat, enveloped by a flaky crust. Potato knishes are my favorite, because they act as a vehicle for as much good, grainy mustard as I see fit.
The last time I enjoyed a potato knish, the dough reminded me of empanadas, a classic Latin dish. Each Latin country has their own version of empanadas, and the variety of fillings are endless. With that in mind, I set out to create a Cuban-inspired knish that pays homage to both the New York Jewish delis of the past, and the aromatic flavors from my family’s kitchen.
How Is This Cheesecake Different From All Other Cheesecakes?
By Joan Nathan for Tablet Magazine
It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.
When I first perused the unpublished manuscript for Fania Lewando’s 1938 cookbook Vegetarish-Dietisher Kokhbukh—before Schocken Books published the English edition titled The Vilna Vegetarian Cookbook in 2015—I was struck by the beauty of its mouthwatering illustrations and the wide range of its vegetarian recipes. It was truly a piece of Jewish culinary history that must be told and shared.
Passover starts tonight, check out our Passover Resource Kit.