Heritage Florida Jewish News - Central Florida's Independent Jewish Voice

Articles written by Sonya Sanford

Sorted by date  Results 1 - 14 of 14



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...

 
 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...

 

'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...

 

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,...

 

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...

 

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...

 

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...

 

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...

 

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...

 

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...

 

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...

 

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...

 

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...

 

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...

 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2019

Rendered 10/22/2019 12:37