Congregation Rodeph Sholom Bridgeport, Connecticut

Tradition Through Open Doors! A Conservative synagogue affiliated with USCJ

Meatballs with Tahini and Tomatoes Recipe

Posted on April 24th, 2017
BY LIZ RUEVEN for The Nosher for

The rich, nutty flavor of sesame adds a special pop to this creamy dish.

Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies, to roasted veggies, raw veggie salads and simmer sauces. For tahini newbies, be patient when you’re mixing tahini with water and lemon. Go for the right texture first, adding more water and lemon until the sauce is pourable. The paste will turn from beige to white-ish, letting you know that you are heading in the right direction. Season with fresh minced garlic and whichever green herb you like best.

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How to Make Knishes, Cuban-Style

Posted on April 17th, 2017
By JENNIFER STEMPEL in The Nosher for

This variant of the classic deli staple pays homage to both its Jewish lineage and the flavors of Latin America.

Whhen I think of knishes, like most people, I think of New York Jewish deli-style discs of creamy potato or savory meat, enveloped by a flaky crust. Potato knishes are my favorite, because they act as a vehicle for as much good, grainy mustard as I see fit.

The last time I enjoyed a potato knish, the dough reminded me of empanadas, a classic Latin dish. Each Latin country has their own version of empanadas, and the variety of fillings are endless. With that in mind, I set out to create a Cuban-inspired knish that pays homage to both the New York Jewish delis of the past, and the aromatic flavors from my family’s kitchen.

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How Is This Cheesecake Different From All Other Cheesecakes?

Posted on April 10th, 2017
By Joan Nathan for Tablet Magazine

It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.

When I first perused the unpublished manuscript for Fania Lewando’s 1938 cookbook Vegetarish-Dietisher Kokhbukh—before Schocken Books published the English edition titled The Vilna Vegetarian Cookbook in 2015—I was struck by the beauty of its mouthwatering illustrations and the wide range of its vegetarian recipes. It was truly a piece of Jewish culinary history that must be told and shared.

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Passover starts tonight, check out our Passover Resource Kit.

Dark Chocolate Dipped Macaroons

Posted on April 3rd, 2017

Many of you are familiar with the coconut macaroons available in the Jewish section of the grocery store during Passover. These sweet coconut gobs, housed in a canister and preserved for who knows how long, cannot compare to homemade. A good homemade macaroon is crisp and light on the outside, soft and moist within– a perfect blend of sweet, crunchy, coconutty goodness. Macaroons are actually very easy to make. Once you try them, you’ll never go back to store-bought. Need a good recipe? I’m here to help!

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For more great Passover ideas, check out our Passover Resource Kit.

Red Wine and Onion-Braised Passover Brisket

Posted on March 27th, 2017



From Sunset

For Passover, Evan Bloom and Leo Beckerman of Wise Sons Jewish Delicatessen in San Francisco make this classic brisket, slow-braised in the oven with plenty of onions that get nice and sweet.

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For more great Passover ideas, check out our Passover Resource Kit.