#jewish cooking

So for my next few recipes, I’m wide open in April. What kind of food would people be interested in seeing? Breads? Breakfast foods? More veggies? What am I thinking of for passover? Lemme know in the comments or send me a question!

Also, tomorrow, I’ll be starting my series on Jewish Candy! That means a lot of things and I’m just gonna look into what sparks joy to me to talk about. I hope you enjoy the sweets on your dash when you see them ^>^

Finally, friendly reminder this all comes out of my pocket. Nobody is obligated to pay anything, but if you’d like to help me pay for some ingredients, my venmo is @ jewliejewlia

This is a veggie dish from Eastern Uganda. I’m worried about even starting with calling it that because I don’t want this dish to end up being exoticized in the process. This is essentially just kale with tomatoes and a variety of those red and yellow spices like turmeric and paprika. Very flavorful as usual due to the spices and the warmth of the dish. I ended up using spinach, but would like to try it with kale or collard greens. Not sure how much would change though to be honest with you. 8.5/10

This dish would probably have been a lot better if left to actually marinate properly. Instead, it just ended up being pre-pickled zucchini. The mint and basil in this recipe definitely would be the most flavorful notes of this dish, but ultimately, I’m not convinced you would have gotten much out of it if you didn’t effectively tie the herbs to the zucchini in the first place. 4/10