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#Sephardic food9
  • Food section icon
    Cilantro’s Jewish Roots

    The herb was an essential part of Sephardic cooking for centuries

    byOrge Castellano
  • Food section icon
    Essential Sephardic Cookbooks

    Learn how to make everything from almodrote to sofrito in your own kitchen

    byLeah Koenig
  • Food section icon
    Light and Sweet

    The specific recipe varies from region to region, but rice pudding is an essential Sephardic dessert—and one that’s perfectly suited to Shavuot

    byLeah Koenig
  • Food section icon
    Business Booms for Sephardic Food

    Women are leading the way as small businesses bring traditional recipes to the commercial marketplace

    byEsther Levy-Chehebar
  • Prepared 'güesmo'
    Prepared 'güesmo'
    News section icon
    A Centuries-Old Green Delicacy for Tu B’Shevat

    A delicious Sephardic dish and a testament to Jewish renewal rescued from the Spanish Middle Ages

    byHelene Jawhara Piñer
  • Members of Sephardic Bikur Holim congregation in Seattle make biscochos (slightly sweetened cookies) during one of their weekly baking parties.
    Members of Sephardic Bikur Holim congregation in Seattle make biscochos (slightly sweetened cookies) during one of their weekly baking parties.
    Food section icon
    Pastries, Filled With History

    In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?

    byLeah Koenig
  • News section icon
    Try Some Jewish Ham This Thanksgiving

    The dish was a staple for Sephardic Jews during the Spanish Inquisition

    byHannah Pressman
  • Food section icon
    A Taste of Spain at the Seder: How to Make Chicken Marbella

    Chicken Marbella, once a staple of trendy dinner parties, is now a mainstay recipe for Passover’s festive meals

    byElin Schoen Brockman
  • Food section icon
    Beyond Gefilte Fish

    Sick of gray balls of mystery fish floating in jelly? Think outside the jar, and try a Sephardic recipe instead.

    byLeah Koenig
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