Once dismissed as old-fashioned or bland, Ashkenazi food is being reimagined in restaurants and home kitchens as a cuisine rooted in memory, technique, and cultural pride.
Every item on the Seder plate is a chance to see ourselves more clearly, encouraging us not just to remember history, but to reflect on our experiences.
Amid a culinary renaissance for Jewish and Israeli food, matzah takes center stage in Hélène Jawhara Piñer’s latest cookbook, offering a rich, historical journey through Sephardic tradition that proves this humble unleavened bread is anything but flat.
