Claudia Roden Articles By Claudia Roden
-
German-Jewish Cuisine
The roots of Ashkenazic cuisine lie in medieval Germany.
-
East Central European Cuisine
Ashkenazi cuisine with a cosmopolitan twist.
-
Knish Dough and Fillings
Make your own knishes and choose from four different fillings.
-
Masgouf: Iraqi Fish
The famous fish dish eaten along the Tigris.
-
Haroset from Morocco
-
Haroset
A recipe for the fruit-and-nut mortar of the seder plate.
-
Cholent: The Sabbath Stew
Prepared Friday and slow-cooked overnight, cholent is the traditional Sabbath-day dish.
-
Polish & Russian-Jewish Cuisine
Ashkenazi food moves east.
-
Ashkenazi Haroset
A recipe for the
-
Potato Latkes
A recipe for potato fritters.
| Showing 1 to 10 of 25 |   1
2
3
  |
Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.
| Showing 1 to 10 of 25 | 1
2
3
|
