Every year the first hints of Spring bring along the beginning of Passover preparation.
It’s the period we start cleaning the house to make sure there isn’t the smallest trace of leavened food left, but above all it’s a couple of weeks during which every Jewish woman spends an unreasonable amount of time planning the dinners she is going to host with family and friends, in a frantic and desperate search for recipes – above all desserts – that are edible and at the same time respect the rules of Passover.
The recipe I am sharing today yelds one of the simplest and tastiest Passover treats I’ve tried in recent years: it is a kugel, made of matzo and apples, which I learned from the Monday Morning Cooking Club. Most people (including myself) hate eating matzo for the 8 days of Passover, but in this recipe matzo is unexpectedly very tempting and yummy: give it a go and let me know if you like it! Leggi la ricetta Matzo and apple kugel
Over the years, many readers of this website have asked me for a good recipe for everybody’s fave million-calories Middle-Eastern treat, halva. It has taken me quite a long while to figure out a fool-proof version of halva… but here it is, finally!
In case you’ve just landed from the moon and don’t know what halva is, take note that it’s some sort of a fudgy candy made with sesame and honey, which will change your life for the better when you taste it! Leggi la ricetta Halva
Here in California, where I am today, it’s morning, but where you readers are it’s already afternoon, which means I am – as it often happens – late! For what, you might ask? For Labna’s birthday!!!
Today we celebrate nothing less than 9 years of stories, recipes and chatter on these pages. Incredible, right?
Nine years is… a lot! Sometimes I say as a joke – but there is a hint of truth to it – that in a certain way Labna is the longest relationship I have maintained in my life: it lasted more thanall of my past boyfriends! Labna is certainly the activity to which I have dedicated myself with more passion and, above all, with more consistency over the years, the one thing I have never abandoned. Leggi la ricetta Chocolate rye brownies