Articles written by Sonya Sanford
Sorted by date Results 1 - 16 of 16
Russian Jews are obsessed with this salad
Health salads - sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell peppers and cucumbers - are a fixture of New York Jewish delis. They're sold by the pound in the deli...
How to make pampushky, the Ukrainian garlic bread rolls that dreams are made of
Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the "breadbasket" of the Soviet Union, and both garlic and bread are staples of the cuisine. These rolls are...
Zucchini Baba Ganoush: Use all that summer squash for a rich dip
By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my favorite way to use up this versatile vegetable. Like eggplant, th... Full story
Pink pickled turnips taste as good they look
Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles are in fact made from an often overlooked root vegetable... Full story
Your new favorite Israeli condiment: Amba, a pickled mango sauce
(The Nosher via JTA)-If you've been to a falafel or shwarma stand in Israel, then you have probably heard of amba. It's a spiced pickled mango condiment whose popularity in Israel comes by way of the... Full story
The Indian-Jewish chicken recipe you're going to crave
(The Nosher via JTA)-There is no substitute for eating a dish in its place of origin, preferably made in a home kitchen by hands that hold the muscle memory of thousands of meals. For me, a close... Full story
This White Bean Soup has a secret Israeli ingredient
(The Nosher via JTA)-I recently stumbled upon a Yemenite Jewish cookbook from the early '60s called "Yemenite & Sabra Cookery," by Naomi and Shimon Tzabar. It's the type of cookbook I especially... Full story