Yiddish, which combined Hebrew with primarily Medieval German, was only spoken by Ashkenazi Jews. When they were busy “noshing” (eating) and “kvetching” (complaining). Sephardic Jews had a variety of ...

1. Lightly oil an 8- or 9-inch square baking dish. Have on hand a large baking dish for soaking the matzos. 2. In a large dry skillet over low heat, toast the pine nuts, shaking the pan often, for 5 ...

Stressful times make family gatherings all the more important, says chef and author Joyce Goldstein as she prepares for Passover, the Jewish celebration of freedom. The Jewish spring festival centers ...

For years, horseradish has enjoyed a place of privilege at the seder, the carb- and symbolism-heavy meal that celebrates Passover. Along with its counterparts on the Passover plate, horseradish helps ...

Scholar and author Dr. Hélène Jawhara Piñer is a French-Spanish historian, educator and chef. She speaks throughout Europe and in North and South America and recently presented a lecture at the Jewish ...

My children have politely told me to stay off TikTok and that’s just fine with me. I spend plenty of time (let’s be honest—way too much time) on my other social media. Checking my Facebook ...

Reading Joyce Goldstein's "Sephardic Flavors" feels a lot like sitting down and having a chat. Not that the book from this prolific San Francisco chef, author and teacher lacks authority. The recipes ...