Articles written by Sonya Sanford

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Japanese-Style Latkes for Chanukah

This recipe was first published on The Nosher. The Japanese word "okonomiyaki" is derived from two words: okonomi (how you like it) and yaki (grill). Okonomiyaki is a customizable Japanese savory vege...


Apple and Honey Ruffle Milk Pie Recipe

This story originally appeared in The Nosher. Ruffle milk pie is a Greek dessert made with a simple custard base and rose-like coils of phyllo dough. It’s a type of galatopita (Greek for pie made with...


My family's Soviet-era Rosh Hashanah dinner is all about delicious food and freedom

This story originally appeared on The Nosher. Most of my American Jewish friends ate brisket, kugel and babka at their family High Holiday feasts. I often imagined what that would be like, curious...


These old-fashioned Apple Dumplings are my Rosh Hashanah comfort food

Old-fashioned apple dumplings are made with peeled and cored-out apples that get encased in pastry or biscuit crust and are baked until golden and tender. For hundreds of years, apple dumplings have r...


Apple Matzah Kugel recipe

This recipe originally appeared on The Nosher. Apple matzah kugel is a classic Ashkenazi Passover dish. Just like many noodle kugels, this is a sweet kugel that is meant to be served with the main...


The Indian Jewish chicken recipe you're going to crave

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 second is stumbling across a recipe, trying it out, and feeling...


Israel's favorite no-bake chocolate balls

Kadorei shokolad (chocolate balls) are one of Israel’s most popular desserts. Like many of the world’s most comforting foods, these sweet treats can typically only be found in home kitchens. The...


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, the... Full story

 By Sonya Sanford    Features    May 31, 2019

These 3 easy tahini sauces spice up dinner

Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds. Both tahini paste and tahini sauces are staples... Full story


'Old school' Passover popovers make a comeback

Passover popovers fall into the category of "old school" Jewish food. Like mandel bread or matzah brei, they're one of those dishes my grandmother always made during the holiday. These recipes were... Full story


Cabbage Schnitzel Recipe

Schnitzel is one of the ultimate comfort foods. It’s hard not to like a food that is fried and golden brown. Schnitzel is commonly made from chicken or veal, but you’ll also find vegetarian versions made from celery root or, in this case, cab... 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


Egyptian Golden Potato Soup Recipe 

(The Nosher via JTA)-Egyptian Jews comprise one of the oldest Jewish communities in the world. There have been waves of Jewish immigration to Egypt over centuries: Sephardic Jews arrived during the... Full story


Georgian-Style Stuffed Tomatoes Recipe

(The Nosher via JTA)-There can never be too many tomatoes. August's heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and topped on crusty... 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


No-Bake Strawberry Coconut Pie for Passover

(The Nosher via JTA)-I first tried raw vegan coconut cream pie years ago at Café Gratitude, one of the popular plant-based restaurants in Los Angeles. Café Gratitude is a quintessential healthy L... 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 love... Full story


Japanese-Style Latkes for Chanukah

(The Nosher via JTA)-The Japanese word okonomiyaki is derived from two words: okonomi "how you like it" and yaki "grill." Okonomiyaki is a customizable Japanese savory vegetable pancake. Like a... Full story


The easiest Jewish comfort food of my childhood

(The Nosher via JTA)-Noodles and cottage cheese was the defining dish of my childhood. I think of it as the Eastern European version of boxed macaroni and cheese-a culinary staple of youth. Whenever... Full story


Matzah Ball Pho recipe

(The Nosher via JTA)-Growing up in Seattle, it's easy to fall in love with pho. Nearly as ubiquitous as coffee shops or teriyaki spots (yes, teriyaki), pho restaurants seem to be just around every... Full story


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