A culinary Sephardic Jew reunites with her Ashkenazi roots
Stuffed cabbage in prune sauce; a contemporary version of an Ashkenazi winter recipe.
Culinary-wise, I feel very Sephardi for most of the year. But come winter and I reunite with my Ashkenazi side, any Ashkenazi side, for that matter, either my own Polish roots or my husband’s Hungarian ones.
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