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Emily Paster

Recent Posts

Classic Potato Latkes

Classic Potato Latkes

November 18, 2018 Leave a Comment

The most well-known Hanukkah food for Eastern Eurpoean Jews are potato pancakes called latkes. Every Jewish family has their own carefully guarded …

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Cranberry Applesauce for Hanukkah

Cranberry Applesauce for Hanukkah

November 18, 2018 Leave a Comment

All through the fall months, my family eats apples like they are going out of style. We put them in salads; we eat them with cabbage and use them as a …

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The Nosher November 2018

The Nosher November 2018

November 6, 2018 Leave a Comment

How to Make Your Own Sauerkraut The history of sauerkraut in Jewish cuisine and an original recipe for small-batch kraut. …

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The Nosher October 2018

The Nosher October 2018

October 25, 2018 Leave a Comment

The Secret Sephardic History of the Pumpkin An in-depth food history piece on the long and colorful association between Sephardic Jews and the …

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Lemon Olive Oil Ice Cream

Lemon Olive Oil Ice Cream

October 15, 2018 Leave a Comment

Because the story of Hanukkah includes the miracle of the oil that lasted for eight days,  the most iconic Hanukkah foods, such as latkes and …

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Sweet Potato Latkes with Harissa Yogurt

Sweet Potato Latkes with Harissa Yogurt

October 15, 2018 Leave a Comment

In early December, Jewish families around the world will gather together to celebrate Hanukkah, the festival of lights. Hanukkah commemorates the …

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Chocolate Raspberry Rugelach

Chocolate Raspberry Rugelach

October 15, 2018 1 Comment

There are countless kinds of Christmas cookies from Swedish gingersnaps to German lekuchen to Mexican biscochitos. So naturally, people often ask me …

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The Nosher: October 2018

The Nosher: October 2018

October 11, 2018 Leave a Comment

Savor the Season with Libyan Jewish Pumpkin Spread Original recipe for chershi ka'ara, a spicy pumpkin spread that is a specialty of Libyan Jews. …

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Pumpkin Bishak

Pumpkin Bishak

October 3, 2018 Leave a Comment

These savory baked pumpkin pastries, known as kadoo bishak, are a specialty of Bukharian Jews, Jews from the Central Asian country of …

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Pumpkin Challah

Pumpkin Challah

October 3, 2018 Leave a Comment

Pumpkin bread or pan de calabaza is beloved among Sephardic Jews. I think that this nation of pumpkin spice fanatics will embrace it as well. Pumpkin …

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Apple Cranberry Cheese Blintzes

Apple Cranberry Cheese Blintzes

October 3, 2018 Leave a Comment

Blintzes are a traditional Jewish dairy treat of thin pancakes — almost like crêpes — filled with soft, fresh cheese and rolled up like a little …

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Plate Magazine: August 2018

Plate Magazine: August 2018

September 27, 2018 Leave a Comment

Jenn Louis Contemplates Life After Restaurants Profile of Portland chef Jenn Louis …

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Upcoming Events

Chicago Botanic Garden – March 14 at 9 am:(New class!) Do you own an air fryer—the trendy new kitchen appliance—but are worried that you are not getting the most out of it? Learn techniques to make your favorite fried foods healthier as well as how to whip up tasty and quick family meals. Recipes from Epic Air Fryer will include breakfast, appetizers, main courses, and desserts.
Tickets: $56/$70 non-members

 

Chicago Botanic Garden – April 5 at 11 am: Passover. Get inspired for Passover week with recipes from across the Jewish diaspora. You will learn to make a soup containing gondi, Persian Jews’ version of matzo balls made with ground chicken and chickpea flour; a North African-inspired chicken with almonds and dried fruit; and a dreamy flourless chocolate cake that comes from the Jewish community of Mexico City.

Tickets: $56 for members/$70 non-members.

Glenside Public Library – April 21 at 7 pm: Fermentation Demonstration

Learn how to lacto-ferment vegetables in a salt brine, creating an environment in which probiotics can flourish. Emily Paster will explain and demonstrate the how and why of lacto-fermentation, including the necessary salt-to-water brine ratio, the proper fermenting environment, and knowing when your fermented veggies are ready. FREE!

Chicago Botanic Garden – April 26 at 11 am: Spring Veggies

(New Class!) Discover how to shop for, store, and prepare seasonal vegetables like asparagus, peas, and fava beans. Learn how to make a spring risotto with asparagus, peas, and mint; pickled asparagus using water-bath canning; and a fava bean crostini.

Tickets: $56 members/$70 non-members

Chicago Botanic Garden – May 17 at 9 am: Jewish Dairy

New! For the Jewish holiday of Shavuot, the tradition is to eat foods containing dairy. Learn how to make authentic New York style cheesecake to be enjoyed with a seasonal fruit topping; cheese blintzes from Emily’s great-grandmother’s recipe; and pashtida, Israel’s version of a cheese and vegetable quiche.

Tickets: $56 members/$70 non-members

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