Food, Family, History
What helps us understand our family, tradition and culture better than food? (And what could be more fun!) Though the delectable foods of my Syrian-Jewish tradition may be vastly different from yours, I promise you will find a piece of yourself in these stories and want to bring these recipes into your own kitchen.
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Heritage in a Bowl: My Heirloom Haroset
In this chapter of my life, without parents or grandparents, I often feel intimidated by the challenge of sustaining the traditions I’ve inherited and hope to pass down to my son’s family. Which do I keep? Which adapt? Which jettison as relics not relevant to our lives now? In one area at least, I feel supremely confident: our Sephardic haroset, made with dates, walnuts, cinnamon, and a splash of red wine…. Read more here. This article received Third Place for Food Articles in the New Mexico Press Women 2025 Communications Contest. |
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Culinary Time Travel: Easy, Cheesy Sambusak
On a rainy day in September, on the steps of the federal courthouse in downtown Santa Fe, our son Ariel married the woman of his dreams. Mind you, this is the same boy who announced one night at three years old, when I was tucking him into bed: “I’m going to live with you and Daddy forever!” Charles and I didn’t make him commit to that in writing. We had a hint that his feelings might change in the ensuing decades. Plus, he didn’t know all the letters of his name yet…. Read more here. Second Place winner for Food Articles in the New Mexico Press Women 2025 Communications Contest. |
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Seeds of a Good Year: Black-Eyed Peas
Shortly after my mom died, my brother and his wife sent me a wonderful gift: Mom’s recipe file. Nothing brings Mom back quite like seeing those 4x6 index cards with her handwritten recipes and crazy spelling (Rosh a Shona?!). The little blue and white file box is like a time capsule, taking me back to some old favorite foods, plus a few that haven’t stood the test of time. (Remember Harvey Wallbanger Cake? Me neither.)… Read more here. First place winner for Food articles in the New Mexico Press Women 2025 Communications Contest. |
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Zalabia: A Bite of Good Fortune
As Hanukkah approaches, I’m looking for good omens and signs of serendipity wherever I can find them. In my Syrian and Egyptian Jewish heritage, we have zalabia (also a common treat on Ramadan): deep-fried balls of dough, glazed with orange blossom syrup. Mom never made these, but I got a recipe from Aunt Vivian, who has fond memories of eating them on family trips to the beach outside Cairo. As a bonus, many Middle Eastern cultures believe eating sweet foods brings good fortune and helps ward off the evil eye…. Read more here. |
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Make Room for This One: The Eucalyptus Cookbook
You’ve said it, I’ve said it, we’ve all said it: "Why do I need another cookbook? I don’t have room for more, I’ll never use all the ones I already own, and can’t I find everything I need on the Internet now anyway?" I’m here to tell you, you’ll want to find room for one more: The Eucalyptus Cookbook by Moshe Basson. Read more here. Third Place winner for Reviews in the New Mexico Press Women’s 2025 Communications Contest. |
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People of the Artichoke: How a Scrubland Thistle Became a Culinary IconThe Jews of Rome, in the words of their Chief Rabbi Riccardo Di Segni, perceive themselves as “the people of the artichoke, not just the people of the Shoah.” I came upon this quote shortly after my husband and I returned from a two-week trip to Italy, when we indulged in fried artichokes at least four times, more than any food other than pasta or gelato.The story of how this food has become so iconic of this community is worth peeling back, one delicious leaf at a time, revealing a history stretching back millennia…. Read more here.
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