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Modern Manna

by Vered Guttman

Packing in a (delicious) nutritional punch with green lasagna

Swiss chard, spinach and ricotta lasagna is rich, delicious, and very, very, green.

By Vered Guttman | May 23, 2013 | 11:22 AM

Swiss chard, spinach and ricotta lasagna

On Jewish food and the American dream

The family-owned Streit's Matzo factory on the Lower East Side has been feeding Americans since the 1920s. A crowdsourcing campaign is underway to complete a movie that tells its story.

By Vered Guttman | May 22, 2013 | 01:34 PM

Israeli tiramisu: Try it once, you'll never look back

Vered Guttman's pick-up version of the classic Italian pick-me-up, using low fat cheese, vanilla pudding, and petit beurre biscuits, is an addicting and delicious Shavuot dessert.

By Vered Guttman | May 9, 2013 | 09:22 AM | 3

Cheesy delights: Two savory Shavuot recipes

In time for 'Feast of Weeks' holiday and Mother’s Day, celebrate the grains harvest - and your mothers - with these cheesy delights.

By Vered Guttman | May 7, 2013 | 08:48 AM

How the humble Jewish herring became haute American cuisine

Jews from Eastern Europe brought the recipe to America, where it became a cheap protein; but the status of herring in the culinary world changed when the little fish made aliyah to Israel.

By Vered Guttman | May 2, 2013 | 11:52 AM | 7

Ghiveci, French ratatouille's Romanian brother

This recipe for slow-cooked tomatoes and eggplants dish easily allows for adding seasonal vegetables to the mix.

By Vered Guttman | Apr 30, 2013 | 01:21 PM

Stuffed zucchini in tamarind sauce

This dish that requires some gentle work and a lot of patience, but the end result is well worth it.

By Vered Guttman | Apr 23, 2013 | 12:03 PM

Eggplant medias stuffed with beef and tomatoes

These stuffed eggplants are common in Turkey and Sephardi communities.

By Vered Guttman | Apr 23, 2013 | 11:55 AM

A promise to Hank Greenberg from his Jewish mother: 61 gefilte fish for 60 home-runs

Vered Guttman presents Mamaliga, the Romanian version of the Italian polenta, which was served in five-time Major League Baseball All-Star and Hall of Famer Hank Greenberg's family.

By Vered Guttman | Apr 18, 2013 | 03:42 PM

For Independence Day, Israelis prefer kebabs

Chopped or ground meat patties are enjoyed year round in Arab or Mizrahi restaurants but when Independence Day arrives, Israeli men feel the need to show their skills with fire.

By Vered Guttman | Apr 12, 2013 | 01:58 PM

Italian chickpea flour pancake with arugula and sumac

Giving an Israeli touch to the exotic versatility of chickpea flour

Vered Guttman gives prepares Indian Pakora with an Italian twist and gives an Italian crepe a Palestinian taste.

By Vered Guttman | Apr 10, 2013 | 11:38 AM

About this blog

Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman