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By Diana Brement, JewishSound Columnist “Just look on the cover,” was Rachel Almeleh’s response when I asked what her favorite recipe was in her just-published cookbook, “A Legacy of Sephardic, Mediterranean, and American Recipes.” There, a plate of lightly browned bourekas, plump with potatoes and two kinds of cheese, temptContinue Reading

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By Diana Brement, Jewish Sound Columnist Cookbooks One might assume that “Eating the Bible” by Rena Rossner (Skyhorse, cloth, $24.95) would give you recipes using garlic, leeks, melon, cucumbers and well-cooked meat — all foods mentioned in the Bible. But Rossner makes clear from the start that her intent wasContinue Reading