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 crusty bread to soak up the sau

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

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

In the East Mediterranean there are many varieties of spinach and cheese pastries. Boyos de pazi y keso are the traditional hand pies the...

Growing up in Zimbabwe when my sister and I were young kids, we had our own little adventures playing in the garden including prodding...

Inspired by our popular Sephardic spinach and feta bake “quajado” that we have made for centuries, I have recreated the recipe to...

Rosh Hashanah heralds new beginnings and good luck. According to Sephardic custom certain foods including black-eyed beans are symbolic...

How good it is to share and savour tasty morsels of food around a Rhodesli meze table! #stellassephardictable #sephardiccuisinebystella...