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. Explains why barley and not matzah was the first Pesach offering. Includes recipes for Spring Barley Risotto with Asparagus and Lemon as well as Summer Barley Salad. Spring 2011.
Tina D. Wasserman. Recipes for Persian Zeitun Parvardeh, Bread with Cheese, and Cucumber Yogurt Salad. Summer 2010.
Tina D. Wasserman. The inventions & influences of Roman Jewry on Italian cuisine. Recipes: "Fiori de Zucca Ripieni," "Pasta with Salsa Cruda," "Pesce en Saor." Summer 2009.
Why Bulgarian Jewish cuisine resembles the cooking of Sephardic Jews in Greece and Turkey. "Baked Chicken with Barley," "Agristada-Egg Lemon Sauce," "Kiopoolu-Bulgarian Roasted Eggplant Spread." Tina D. Wasserman. Fall 2008.
Tina D. Wasserman. Greek Jewish history and cuisine. Recipes: "Eggplant Salad with Pine Nuts Kioupia," "Greek Avgolemono Soup," "Psari Saganaki." Summer 2008.
The agricultural practices of ancient Israel produced high-yield crops while preserving the sustainability of the earth. Spring recipes: "Asparagus Souffle," "Oven-Roasted Asparagus and Mushrooms," "The Best Potato Salad Ever!" Tina D. Wasserman. Spring 2008.
Tina D. Wasserman. Our ancestors' significant role in the spice trade as early as the biblical times of Solomon. Recipes: "Nasi Goreng / Indonesian Fried Rice," "Tsire Peanut and Spice Mix," "Curried Lentils and Vegetables." Winter 2007.
Tina D. Wasserman. The oldest method of cooking, dating back to the Stone Age, is the most popular way to prepare meat in Israel. Recipes: "Sate Manis / Indonesian Skewered Meat" and "Grilled Fish with Spice Rub." Summer 2007.
Tina D. Wasserman. The history of the pickle from Columbus to today and the Jewish contribution to food preservation. Recipes: "Middle Eastern Cucumber Pickles," "Thai Basil-Jalapeno Pesto," "Italian Marinated Roasted Red Bell Peppers." Summer 2006.
Tina D. Wasserman. Celebrate the 350th anniversary of the arrival of the first 23 Jewish immigrants to America's shores by enjoying recipes with ingredients familiar to our colonial ancestors. Recipes: "1600s Barley Salad," "Strawberry Spinach Salad," "Corn Pudding." Summer 2005.
How Sephardic businessmen played a key role in the transport of ingredients to Europe that led to the development of modern chocolate. Chocolate dishes: "Budino Cioccolato," "Roulage Leontine," and "Mustacchioni." Tina D. Wasserman. Summer 2004.
Recipes that represent the wonders of Jewish Mediterranean cuisine: "Caponata" (an eggplant delicacy), "Moroccan Orange and Olive Salad," "Arabian Olives," "Greek Orzo Salad." Tina D. Wasserman. Summer 2003.

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