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The Sephardic Roots of Israeli Cuisine
Learn with JArts and The FORWARD as we explore delectable Sephardic cuisine during Taste of Israel Restaurant Week.
Join Hélène Jawhara Piñer as she cooks from her critically acclaimed 2021 cookbook, "Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today” and joins in conversation with Forward National and Food Editor Rob Eshman. You will learn to recreate the magic of adefina, the Sephardic Shabbat stew (like cholent, but with flavor!) and we will explore the wonders of pomegranate juice, from the ancient texts of Maimonides to the streets of TelView more