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Sephardic cooking in Salonica was based, until the Greek occupation of 1912, on sesame seed oil, which in the Judeo-Spanish dialect was called by the name of azeite de giungili…
Contributor:
Michael Molho
Date:
1940
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Miriam Steinberg of Highland Park, Illinois, would never think of making her weekly challah without first separating some dough, reciting a blessing over it, and then burning it in the oven, in…
Contributor:
Joan Nathan
Places:
New York, United States of America
Date:
2004