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This simple but elegant holiday dish is served at the Aferiat home. Yolande Aferiat, from Oran, taught her daughter-in-law, Kathy, how to make it. Kathy, in turn, described it to me. Kathy’s use of peas rather than fava beans is a sign of the Americanization of Yolande’s traditional dish.

A Persian cheese plate is a perfect starter for a hot summer meal. Persian Lighvan cheese made from sheep’s milk is traditionally used in this dish, but as it’s hard to find, feta cheese — especially Bulgarian feta — is a good substitute.

Recipes that combine mozzarella and anchovies are most strongly associated with the cooking of the Roman Jewish ghetto of the 17th century.

This recipe was originally prepared for sailors at sea because the sauce preserved the fish over long journeys.

This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.

This dish is terrific for company in the sukkah.

This adaptation of Katie Osrin’s roast chicken - a family favorite - includes potatoes, apples, and ginger. 

In the 17th through 19th centuries, British, Dutch, and Portuguese traders sailing the Spice Route made a mandatory stop in the Moluccas (Spice Islands) for nutmeg, mace, and cloves; and Sri Lanka and the Malabar Coast (on the southwestern tip of India) for their exclusively grown Malabar cinnamo