Heavenly milk pudding, infused with the fragrant essence of orange blossom water. It rests on a refreshing orange and cornstarch base, creating a perfect blend of flavors.

Quajados are one of the most beloved dishes of the Passover table, a beautiful combination of vegetables, meat and eggs baked into something that falls somewhere between a frittata and a savory cake.

Ashuplados are the perfect sweet to share with friends on the joyous festival of Purim. These ethereal, ivory-colored meringues are crisp on the outside, yet soft and chewy within, delicately infused with the pine-scented aroma of Greek mastic. Elegant and wonderfully versatile, they are an ideal make-ahead dessert.

crispy fish cakes with a delicious blend of flaky fish, mashed potato, green onions, capers and loaded with fresh herbs are perfect for a light meal, an appetizer or even a school snack

Pitikas are thinly rolled delicate deep-fried pastries generously drizzled with warm honey syrup infused with fragrant orange blossom water.

FASÙLYA KON PATATA I SAFANORYA The Rodeslis make a simple yet deeply flavorful one-pot meal called fasùlya , a comforting stew of green beans slowly cooked with onions, garlic, parsley, and dill, along with carrots and potatoes in a fresh tomato and olive oil sauce. The secret to this delicious dish is time, time to gently braise the beans until they become ultra-tender and velvety. I love serving fasùlya with a vermicelli rice pilaf and a chunk of crumbly Greek feta or some

Irresistible filo pastries filled with generous amounts of homemade almond paste, delicately scented with piney mastic and fragrant orange blossom water.

Fried eggplant marinated in vinegar, garlic, and fresh herbs.

White fish, coated in a light egg-and-flour batter and gently fried until crisp.

Filled with pumpkin, a medley of Greek cheeses, and the warming spices of cinnamon and cloves, they are a true holiday favorite.

Made with toasted almonds, sesame seeds, and caramelized sugar this handcrafted golden confection with its nutty taste is irresistible.

Keftes de prasa y karne offer a light yet satisfying meal just perfect for a summery lunch or the Rosh Hashana table.

Capture the flavors of the Aegean with the simple yet satisfying Greek-style stew.

These slightly sweet cookies fragrant with fresh orange and coated in cinnamon sugar are a perfect snack for anytime.

YAPRAKES DE PASI This morning, I picked velvety Swiss chard leaves from my garden to make yaprakes de pasi, They called to mind cherished memories of my mother’s hands -nimbly folding tender seasonal leaves around a fragrant filling of meat, rice and herbs. These were the yaprakès de pasi of my childhood, a treasured dish passed down through generations of our Rodesli Sephardic heritage. Rooted in the Levantine culinary tradition, yaprakès de pasi is a humble yet comforting

Bourekas kon patata i kezo Bourekas are savory pastries turnovers that have become so popular made with a crisp pastry, encasing a delectable variety of vegetarian fillings each with their distinctive shape and topping. In the 15th century the Jewish Iberian exiles adapted their Spanish empanadas with the Turkish börek and created bourekas, (or bourekitas as they are affectionately known). Bourekas carry with them centuries of Jewish cultural history. The iconic Rhodes Islan

Hanum fasoulya kon patatas y tomat The Rodeslis make a simple delicious vegetarian dish with young, green beans called fasoulya. When yellow runner beans are in season in my garden we enjoy a version of this bean stew we affectionately call hanum fasoulya as they are more delicate in flavor and meltingly tender. The secret ingredient to this flavorsome dish is time taken to gently braise the beans until ultra-tender and velvety. The yellow beans are cooked with onions, garlic

Rollos de patata i karne Our family’s go-to comfort food over Passover, besides the traditional matza bake, quajado and matza fritters,bimuelos de matza, are scrumptious meat-filled potato croquettes. Rollos de patata i karne, is my mother’s recipe inspired by her Turkish roots she made at Pesah. These golden deep-fried crispy potato croquettes encase a flavor-packed meat, herb and pine nut filling. I like to make these tasty croquettes all year round substituting matza meal

Quajado di pazi kon patata i kezo (sfongó) For centuries the Sephardim have made vegetarian bakes, quajados with eggs and cheese. Sfongó is one of the most popular bakes made with Swiss chard, potato, egg and cheese with its characteristically fluffy mounds of mashed potato and cheese interspersed. I have recreated the recipe adding the herbaceous fragrance of parsley, dill and green onions, all the flavors we love from the island of Rhodes. This bake is traditionally served