Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Creole While the restaurant was established

While the restaurant was established in 1825

brandy your own prunes at home to stuff a decadent

she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips

herbal take on the Pimm’s Cup

Sephardic Flavors: Jewish Cooking of the Mediterranean (Joyce Goldstein) Creole While the restaurant was establishedChef, author, and Mediterranean cooking expert Joyce Goldstein follows her acclaimed Cucina Ebraica: Flavors of the Italian Jewish Kitchen with this remarkable exploration of Jewish cooking of the Mediterranean. In Sephardic Flavors, Goldstein uncovers the culinary history of the Diaspora, revealing in vivid prose and delicious recipes how the Sephardic Jews adapted the cuisines of their new homelands. Drawing upon the cultural and gastronomic