"sephardic" news and stories

It's tradition for Syrian/Sephardic Jewish families to come together and cook - a lot - during the celebration of Sukkot at the beginning of October. Many dishes are passed from mother to daughter and have been for years, perhaps centuries. "You want to make it perfect, just like your grandmother did."

Time and time again, Prof. Brian Wansink has proved that people have very little concept of how much they're actually eating. He uses experiments that test whether people use outside cues, as opposed to a feeling of fullness, to determine how much to eat. He works with food companies (unpaid) to help them reduce their portion sizes and promote healthier snacking in more reasonable amounts.

Clinton seems to be set on his mission to help kids eat healthier.

Yuzu can really brighten up fish and other dishes. Try it instead of lime if you find it at your local market.

Julia Moskin eats at NoLIta and gives it 1 star.

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When the words "flourless" and "cake" are put into the same sentence, the word that comes between them is almost always "chocolate." That is not the case here and this Flourless Orange Cake from Kuidaore is good enough to win over even dedicated chocoholics. The Sephardic recipe was first printed in Claudia Roden's Book of Middle Eastern Food, and though the origins of the cake are older than the book, the innovative use of the orange to Western palates made it a hit. Though it is not in the new edition, the recipe is well-known enough to appear in many other publications. The cake is made with whole, boiled oranges, ground almonds, sugar, eggs and baking powder - that's it. Mix it, bake it and with very minimal effort, you'll have a moist and tender cake that melts in your mouth, leaving a flavor that makes even the common orange seem exotic.

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