Reform Judaism magazine - World's Largest Circulated Jewish Magazine 1st Place Award Winner for Excellence in Jewish Journalism and a Benefit of Membership in a Union Congregation

Tina D. Wasserman. How “gefilte fish” first came to be; includes recipes for Traditional Gefilte Fish, Gefilte Fish and Horseradish Mold, and Tri-colored Gefilte Loaf, Spanish Style. Spring 2012.
Growing up on a wine farm in the Cape Province of South Africa, a Cordon Bleu-trained chef adapted her Latvian grandmother's recipes with the rich array of South African flavors: "Roasted Chicken, South African Style" and "Bubele, Modern Style." Tina D. Wasserman. Spring 2010.
The proliferation of Maghreb (Tunisia, Algeria, and Morocco) culinary traditions. Passover recipes: "Algerian Fish Terrine" and "Moroccan Meatball Tagine with Quinoa 'Couscous.'" Tina D. Wasserman. Spring 2009.
Recipes for a four-course Pesach feast with wine in every dish: "Traditional Charoset, Texas-Style," "Beef Borscht with Wine," "Nirvana Chicken," "Braised Lamb Shanks in Orange-Merlot Sauce," "Poached Salmon in a Court Bouillon," "Asparagus with Orange Dill Sauce," "Sabayon." Tina D. Wasserman. Spring 2007.
With some creative cooking, eating matzah for seven days is no affliction. Recipes: "Passover Bagels," "Passover Linzer Torte," Deluxe Matzah Kugel," "Iraqi Charoset." Tina D. Wasserman. Spring 2005.
"Mina de Maza" (matzah lasagna or pies), prepared for at least 1,000 years throughout the Mediterranean, with spinach and mushroom-artichoke fillings; "Passover Granola"; "Moroccan Lamb Tagine with Prunes." Tina D. Wasserman Spring 2004.

 
Search Items  
Keyword
Type
Date Range
to
Only in Items
Union for Reform Judaism.