STELLA'S COOKBOOK

For centuries the Sephardim have made vegetarian bakes, quajados with eggs and cheese. Sfongó is one of the most popular bakes made...

Pastelikos are Rhodes Island-style meat, rice, onion, tomato and parsley filled hand pies with their distinctive sesame encrusted lid so...

Our endless magnificent array of syrupy food preserves include dulse de kalavasa , candied pumpkin Deep amber colored, candied pumpkin...

Thank you Mel for sharing this post that appeared 2012 - what a journey we shared with Gerald and Mark Hoberman collaborating towards the...

Such fond memories meeting these remarkable women who still continue to dedicate themselves tirelessly towards perpetuating our Sephardic...

Shamali, revani or basbousa is a luscious syrup-soaked almond-semolina cake popular throughout the East Mediterranean. I am sharing my...

Arroz kon fideyos y piniones Rice pilafs are the jewel of Sephardic cuisine with origins from medieval Spain and later further enriched...

Boyos de kalavasa – rodanchas For the Sephardim of Rhodes Island the Rosh Hashanah table is unimaginable without our iconic array of...