Kosher Travel

If you are a foodie, the best part of travelling is the food.  It doesn’t matter whether you take a plane or a train, you can be a food explorer right in your own backyard.   Jamie spends most of her vacations in New York City where she can enjoy the many great kosher restaurants and tourist sites that residents often take for granted.  I usually need to leave the continent to feel like I am on vacation.  I have adventure in my soul and I love to travel — even with the kids.

When my first child was about 18 months old we were looking to a take a winter vacation.  Since it’s cold in Europe and we didn’t want to go too far, we decided on South America.  When we learned that Buenos Aires, Argentina was not only a great place to stretch the dollar, but overflowing with kosher restaurants we were sold.

Our winter is Argentina’s summer, so it is the perfect winter destination with barely any time difference, which helped traveling with a small child.   The Jewish people first came to Buenos Aires when fleeing persecution from the Spanish Inquisition and more Jews followed from all over Europe during the early part of the 20^th century.  Although many have since left to Israel or North America, Argentina still has the largest Jewish community in South America.

Kosher McDonald's in Buenos Aires

Buenos Aires, Argentina is the only place outside of Israel where you can find a kosher McDonald’s.  Despite the fact that I probably wouldn’t go to a Mcdonald’s back home even if I wasn’t kosher,  I knew that we would have to take my son for his first and possibly only McDonald’s, if only to make his future preschool friends jealous.  We actually had to go twice to get a decent picture because my son had a meltdown the first day that even a Happy Meal couldn’t fix!

A highlight of Buenos Aires is the ridiculous platters of meat we ate at every restaurant.  Argentina is known for grass fed beef and as you can see they set down a mini grill with smoldering hot coals on the table.  All you need is some chimichurri and French fries with garlic and parsley.  I didn’t see many other vegetables aside from salad, but it was vacation.

Argentine Chimichurri Marinade and Sauce

Since that trip I’ve adopted a number of Argentine flavors into my repertoire, although I haven’t yet managed a mini grill on the kitchen table.  Chimichurri sauce is an herb and lemon or vinegar blend that complements grilled steak and meats.  This recipe is simple but is so versatile it can really be made with any herbs you have on hand and spiced with chliis for an added kick.  I also love to add fresh chopped garlic and parsley to my roasted potatoes or baked potato fries.

My trip was too long ago to share actual restaurant reviews, but I loved El Galope and Mama Jacinta.  Check out Dani Kelin’s article for a full restaurant guide.  http://yeahthatskosher.com/2010/06/buenos-aires-argentina/

Have you been to Buenos Aires or anywhere else in South America?  Let us know all about your trip.

Main Image – Chimichurri Beef Kabob

A couple of months ago after my trip to Italy I met up with friend and kosher Italian food blogger Alessandra Rovati for a tour of Arthur Avenue.  Arthur Avenue is known as the “real” Little Italy in New York.  Since it is only ten minutes from home, I had to see what all the fuss was about. Alessandra was happy to be my tour guide and since we can’t eat at the restaurants, the main focus of our trip was the Arthur Avenue Retail market.   The market is filled with Italian meats, cheeses, dry goods and produce.  If you’re kosher, the produce and dried goods are worth the trip (at least if you live as close as I do).

Alessandra frequents Eataly, the gourmet Italian market in New York City founded by Mario Batali in 2010 to highlight imported Italian goods you can’t find anywhere else.  Eataly is a large market with specialty dried goods, amazing produce and a hefty price tag.  The same 00 flour I was looking for my homemade pasta was available at Arthur Avenue for half the price of Eataly.  Eataly has an impressive  selection of gourmet Italian products, many with kosher supervision (or not requiring one), but for the basics, Arthur Avenue is the place to shop.

Alessandra and I had a fun time searching through the dry goods for hechshers and looking up the  Italian kosher food guide to see which cookies we could buy.  In the end, I mostly bought dried beans, flour and a few dried pastas as well as some fabulous produce.  Now it’s pasta making time.

.

Before I moved to Israel five years ago, I thought I had a pretty good idea of what was considered to be the “national food” of Israel.  Even though I grew up in the United States, far from the hustle and bustle of Jerusalem or Tel Aviv, I remember my mother telling me that falafel was sold on almost every street corner in Israel. She described it as being similar to the hot dog vendors I would see on every corner in New York City, or the soft pretzel vendors you would see on the streets of Philadelphia.

What my mother didn’t tell me was that Israeli falafel was NOTHING without its “partner in crime”, hummus. Even in the fanciest of restaurants or the most unusual events here in Israel, hummus somehow becomes part of the menu.   From hummus served with meat, at the Basarim restaurant in Tiberias; to hummus with mushrooms at Marvad Kasamim (The Magic Carpet) in Jerusalem; to the local hummusiyah (hummus vendor/restaurant), the flavor of hummus is ubiquitous in Israel.

So what is this hummus stuff anyway?

Hummus is a thick paste of chickpeas (“hummus beans” here in Israel!), garlic, olive oil, lemon juice and sesame paste called “tahini”. The earliest incarnation of hummus appears in 13^th-century Egypt. Back then hummus consisted of chickpeas mixed with vinegar and pickled lemons, instead of the garlic or tahini we use today.

Hummus as we know it today was first documented as part of a recipe in Syria in the late 19^th-century. It is unknown when hummus first appeared regularly at dinner tables throughout Israel.

Ok, so hummus tastes good, but is it good for me?

Hummus is a great source of iron and vitamin C.  It also contains amounts of folate and vitamin B6. As the main ingredient of hummus is the chickpea, it’s a great source of protein and fiber. Besides being a common “salad” found on Israeli tables, it’s also a staple of both vegetarian and vegan diets.

So what does hummus have to do with Purim?

A friend called me up shortly before I was going to write this article to ask me for my hummus recipe. She didn’t explain what she was going to pair it with, but she decided to include it into her Misloach Manot. I hope she serves it with falafel or carrot sticks – two favorites in our household!

How do you make hummus?

Joy of Kosher has all sorts of hummus variations, but click to see my “top secret” hummus recipe.

Ideas of what to pair hummus with for Purim:

• Carrot/vegetable sticks
• Homemade pita chips
• Falafel
• Pretzels
• Crackers
• Pickles

New Orleans, Louisiana (NOLA) is a city steeped in history and influenced by Europe, the Caribbean, Africa and beyond.  It is known for gumbo, late night Jazz, historic neighborhoods and amazing festivals throughout the year.  Mardi Gras is one of the most well known celebrations in New Orleans that will be celebrated on February 21 this year.  It is just a few weeks before the Jewish holiday of Purim, often referred to as the Jewish Mardi Gras, and can be a great theme for your Purim seudah.

Jewish life in New Orleans is complicated.  Legend has it that an unknown Jewish peddler came to New Orleans many years ago.  While there, his horse died, so he decided to stay and that was the beginning of Jewish New Orleans.   History tells us that there were three waves of Jewish immigration to Louisiana.  The first Jews came in the 1700s and were Spanish and Portuguese traders.  The next wave came in mid-19^th century mostly from Germany and Alsace-Lorraine.  The final wave came in the late 19^th and early 20^th century consisting of mostly Eastern European Ashkenazi Jews.  Still, the Jewish community remains small and by 2005, there were 10,000 Jews in New Orleans, the smallest Jewish population of any major city.

After hurricane Katrina, New Orleans lost 25% of the Jewish population.  Since then, Jews from all over the country rallied to help the beleaguered city.  Homes were opened for displaced families; monies were raised to replace ruined Torahs; and, a recruitment call went out to Jews everywhere to help revitalize the Jewish community of NOLA. Over 2,000 Jews responded, and have now relocated to New Orleans. They form a vibrant and significant part of the contemporary New Orleans Jewish population,

Mardi Gras is a busy time for the city and should you find yourself in New Orleans looking for Kosher creole food, you are in luck.  They have two kosher restaurants in NOLA and one of them, Kosher Cajun serves gumbo and jambalya.  You can also enjoy the world renowned beignets at Café Du Monde since they received kosher certification in 2008.

If on the other hand, you want to celebrate Mardi Gras style in the comfort of your home we have the kosher recipes to make your party a hit.  Laissez les bons temps rouler!

Beignets

Gumbo

Jambalaya

Photo Credit – Flickr – Andy Castro

About 8 years ago, before I started a family, I traveled to Thailand with my husband.  It is a trip I will never forget and if I have a chance to go everywhere else on my bucket list I would definitely go back.  For those interested, there is an active Chabad network all around Thailand where you can find a warm meal for Shabbat and Shabbat services.

One of the highlights of my trip were staying in a really fancy five-star hotel for less money than a 2 star hotel in the US.  Another was accidentally taking a non air conditioned train on a two hour trip to see the Bridge on the River Kwai.  It was one of those crazy fun experiences, which required multiple showers upon returning to the hotel to get the soot out of my hair and off my face, but the experience of bonding with the locals who didn’t speak a word of English and couldn’t understand why we would be traveling on a second class train (neither did I, to be honest) but they were so kind and sweet to us.  Maybe it was pity?

I love to explore and learn from all the foods I see when I travel — even the ones I can’t eat.  One of the most popular street foods was fried bananas and fried taro.  Even though I had been eating vegetable chips for years I had never thought to buy Taro and make it myself.  Fried bananas have become an easy dessert that everyone in my family loves.

From Bangkok we traveled North to Chiang Mai an area of Thailand known for soft adventure, trekking, mountain resorts and of course the night bazaar.  It also happens to have a dozens of cooking classes. I always search out a good cooking class while traveling.  It is a great way to learn about the food culture and ask all those questions I have.   This class was for vegetarians and started out at the market where I saw fresh baby corn for the first time.   I never saw it outside of a can!  We bought our ingredients including some fresh delicious mango that we drizzled with chili powder to snack on.  We chose to make a Green Curry Paste, taking turns with the mortar and pestle, to grind it up to a paste.  We made Thai Sticky Rice for a sweet dessert of Mango with Sticky Rice that I thought would be too much like rice pudding for my taste (I don’t’ like rice pudding), but was actually amazing!  We also made a sweet and sour tofu and vegetable dish that I have recreated many times since.

When I came back home I couldn’t wait to try these dishes again for friends and family.  Curry Paste is common among many different Asian cuisines.  The Thai curry is made from a bunch of small green or red chili peppers mixed with lemongrass, galangal (a young ginger), garlic and kaffir lime.   You will likely have to go to an Asian market to find some of these ingredients or you can make do with regular ginger and fresh squeezed lime juice – it’s not the same but is easier to find.  I haven’t been able to easily find Thai curry paste kosher, but I’ve been told that it is now available at Whole Foods.

If you have not tried cooking Thai food, I hope you will give it a try.  Start with a Green Curry Paste and use it in the Tofu Vegetable Curry.  For dessert, cool things off with Mango with Sticky Rice.

The smells and tastes of the fresh spices, herbs, vegetables and fruits in the Turkish market linger in my nose, on my tongue and in my mind. How better to retain these memories my recent travel to Istanbul than by recreating them in my own kitchen. Starting with this inspiration, I then realized that Tu B’Shevat begins on the eve of February 7, 2012. Tu B’Shevat celebrates a New Year for the Trees-specifically the fruit of the tree and the vine. It’s a celebration of renewal and ecological awareness.  I picked up a non kosher cookbook I had bought before my trip about the food and customs of Turkey; and there, in the beginning pages, is a column referencing the publisher’s Ethical Trading Policy. They acknowledge that they use a lot of wood pulp to create the paper for printing their books. To balance that, they have a program to plant new trees to replace the ones they are using in order to assure that forests are maintained in an environmentally sustainable and socially responsible way. I decided to work with this book and a Sephardic Kosher cookbook I bought in the Zulfaris Museum gift shop, in Istanbul, to bring you recipes that are delicious, can be made in kosher kitchens and that also reflect the characteristics of Tu B’shevat.

Tu B’Shevat is all about the seven species (Shivat Haminim) that are plentiful in Israel and are mentioned in the Bible. They are: wheat, barley, grapes, figs, pomegranates, olives and dates. To mark the holiday in the simplest way, many people make a point of eating from this group of fruits and school children plant trees. Another custom, observed by many, is to prepare a Tu B’Shevat Seder modeled after the Passover Seder and which includes four cups of wine: both red and white. This custom began in the 17^th century with the Kabbalists from Safed and spread from Safed to Sephardic communities from Turkey, Italy and Greece to Europe, Asia and North Africa.

The choice of foods for the Seder get a little more complicated dealing with fruits/nuts with inedible outer shells and edible inner cores (coconuts,oranges,pine nuts, pistachios ..), edible fruits with inedible cores (olives,dates,avocados…), and completely edible fruits. (strawberries, grapes, figs…)

Here are several recipes I worked out using my Sephardic Kosher cookbook, my non kosher Turkish cookbook, and my pictures and memories of the vegetable and fruit dishes I ate in Istanbul.  These are not quickie recipes that can be done in an instant; but, if you let it, the time it takes to prepare them brings you back to another world and another time-like a vacation.

Chicken with Apples, Onions, and Pomegranates

Orange, Red Onion and Olive Salad

Halibut with Pomegranate Molasses and Herbs

Bulgur with Carrots, Nuts and Dates

Grape Leaves Stuffed with Herbed Lamb and Rice

Dried Fruit Compote

I don’t know why I had always wanted to go to Turkey, but my husband agreed to go for our 40^th anniversary. It was incredible!

Our first stop was the Neve Shalom Synagogue which means “Peace Oasis”. It opened its doors In March 1951 and is Istanbul’s most modern Synagogue. Despite its name, Neve Shalom has not always been a peaceful place. The most recent attack by Islamic militants happened in 2003. We entered Neve Shalom after they matched our passport pictures with our faces. It is a magnificent building beautifully decorated with wood paneling and stained glass windows. Look carefully and you will see a bullet hole in one of the chairs from the first attack and netting under each chair that holds a hard hat and flashlight to assist the worshippers in case there’s another one. On Shabbat morning, the street is closed off and protected by armed guards. That being said, we saw a Chuppah set up for a wedding. The Jewish guide told us that Neve Shalom is still a very active Synagogue in spite of the tragedies that happened there.

We entered the Ahrida Synagogue, again after they matched our passport pictures with our faces. We weren’t allowed to take pictures in this beautiful synagogue built in the 15^th century; otherwise I could show you the beautiful Noah’s Ark that serves as their Bimah. There is a belief that Noah’s Ark landed on top of Mount Ararat in the Republic of Turkey near Armenia and Iran; so there are many references to it in Turkish décor.

The Zulfaris Synagogue was first built in the 17^th century and then rebuilt in the 19^th century. It is no longer used as a Synagogue. In 2001, the Jews and Muslims of Turkey joined forces and turned it into a Jewish museum commemorating the 500^th anniversary of the arrival of the Sephardic Jews to the Ottoman Empire. All the exhibits are hung within the original structure of the museum.

And then on to the markets. The colors, the aromas, the variety of vegetables, dried fruits, spices, teas, candies, and pastries were intoxicating. You literally didn’t know where to turn first. Everything is displayed with such beauty. Each candy, pastry or dolma (stuffed anything: onions, potatoes, grape leaves,zucchini,eggplant..) is a work of art. No shortcuts are taken in Turkish cuisine. I knew I had my work cut out for me.  Next week I will share some recipes I created when I got back inspired by my trip.

I hope you enjoyed traveling with me, with a taste of Jewish Rome, Jewish Florence and Jewish Venice.  I want to share with you a wonderful experience I had cooking in Rome with Lisa.

Lisa is an amazing woman who knows her way around the kitchen — even if that kitchen is no bigger than my bathroom, with a tiny oven and no microwave!   I guess I can’t complain anymore about my “small” kitchen.  Lisa does everything with a small paring knife in her hand, refusing the cutting board below.  Talk about knife skills!

Lisa was born in Rome and inherited the cooking traditions of Jewish Rome from generations of family that came before.   She can prep an artichoke faster than you or I can spell it.  She is married to a man from Tripoli and has learned the art of Libyan cooking from her mother-in-law.  I met Lisa through my friend Alessandra Rovati, blogger at Dinner in Venice.  I can‘t thank Alessandra enough for this introduction that has changed the way I cook Italian food and hopefully will inspire you, too.  Also,it would not have been the same without Lisa’s friend Sherry, who graciously agreed to translate for us.

Lisa works in Rome at a small shop full-time, but on the side she helps the local Chabad prepare meals for guests.  The day I met Lisa she had spent the entire morning cooking for a large party and she still had lots of energy.  Lisa is usually available to make kosher meals and deliver them to your hotel in Rome for Shabbat.  Email her at kosherlisa@gmail.com.

Fried Artichokes

She started by teaching me to make the classic Roman Jewish recipe for Fried Artichokes – Carciofi Ala Giuda.  The artichokes in Italy are a little different from the ones we get here in America, we have to peel a bit more off get inside to scoop out the fur, but they are absolutely amazing.

Italian Fried Zucchini

Then I learned to make Concia of Zucchini, another classicly JewishRoman dish that is basically pan-fried zucchini with vinegar.  So simple and yummy.

Bazin

Finally, Lisa taught me a Libyan recipe that they typically eat on Shavuot because it looks like Mount Sinai.  It is called Bazin and is basically a large dumpling served with beef stew.  Our translator said that you can even make it with a mix of white and whole wheat flour.

Enjoy these recipes:

Fried Artichoke

Fried Zucchini

Bazin

Venice is a magical city.  It seems to float on water.  Boats pass through the Grand Canal.  Small tributaries navigated by colorful gondoliers flow between medieval stone buildings awash in faded pastel.  Hidden bridges lead you to narrow cobblestone streets filled with tourists and eager merchants selling masks, decorative glass and, of course, pizza.

Venice is also home to a remarkable Jewish community that can trace its history over five centuries.  On March 29, 1516, a growing population of Jews, including many refugees from Spain, were required to live in a relatively sparsely populated section of Venice used primarily for manufacturing.  By law, Jews were restricted from most occupations, except medicine and money lending — inspiring Shakespeare’s Shylock.  Jewish men were forced to wear a yellow hat as a form of identification and Jews were not permitted to leave the locked square after dark.  Thus, Venice became the first ghetto.

Until the emancipation of the Jews by Napoleon in 1797, the Venetian ghetto was the center of Jewish social, religious and economic life, a curious mix of German, Italian, Spanish, Portuguese and Yiddish.   The five synagogues constructed during the 16^th and 17^th centuries survive to this very day.  I had the chance to visit the German, Italian, Spanish, and Levantine synagogues during my visit.  Each synagogue reflected the peculiar customs and traditions of their congregants with a splash of Italian influences, identifiable by the marble work, intricate craftsmanship of the wood staircases or location of the Ark.

The Venetian Jewish community suffered persecution and deportation under fascist and Nazi occupation, but the community dedicated its energy and resources to help rebuild after the war and the ghetto is now an emerging cultural and artistic center.  Today the Venetian Jewish community numbers approximately 450 people and a visitor will find a Jewish Museum, an art gallery, several Judaica shops, Pardes Rimonim, a new kosher Bed & Breakfast that will open as a full fledged kosher restaurant in February 2012.

About 20 years ago, Chabad established a center in the ghetto, attracting scores of tourists for Shabbat services and later opened a yeshiva and Gam Gam, a thriving kosher restaurant offering Israeli cuisine with a number of Italian specialties.  It is an uneasy relationship between Chabad and the Venetian  Jewish community, a tension between serving those who drop by Venice for a weekend, and those who call Venice home.  I hope time and renewed efforts by both sides will help heal this rift.

Inspired by my friend and native Venetian Alessandra Rovati , author of one of my favorite food blogs, Dinner in Venice, I met with the young, handsome and single Chief Rabbi Benyamin and various members of the board for Shabbat and for a private tour of Jewish Venice.  As we move closer to the commemoration of the cinquecentennial, the community is trying to create a cultural renaissance by creating opportunities for the next generation to support themselves in Venice.  Plans are well underway for a kosher cooking school that will help tourists rediscover unique Venetian food traditions that was informed by the blend of cultures and cuisines of the ghetto’s inhabitants .  Local scholars are pouring over manuscripts to detail local Jewish food traditions during the 16^th and 17^th centuries and bring greater historical accuracy to the cooking school curriculum.

Red Mullet with Pine Nuts and Raisins

I got a sample of what’s in store for visitors to the Venice kosher cooking program.  With the help of local residents Luciano Meri Silva, Gaia Rava, and Sandra Levis (best known for sweets) I enjoyed an Artichoke Risotto, Red Mullet with Pine nuts and Raisins, and Impade, a traditional Venetian dessert with lemon zest and almond paste.  This is real Italian food.  I begged for my hosts to share these recipes with the Joy of Kosher community, and they graciously agreed to publish them here.

Impade

I hope I was able to share a taste of Venice with you, my dear readers.  For a real taste, please make plans to discover this magical city and bring your appetite.  My new friends who call Venice home have opened their hearts and kitchens and are waiting for you to arrive.

The renaissance is still very much alive in Florence.  A medieval city preserving its unique place between the Uffizi and the iPhone.   From the Ponte Vecchio to the doors of Ghiberti, the awe inspiring David and the Duomo Santa Maria Del Fiore, I walk through the cobblestone streets and wonder if life would have turned out differently if I paid a little more attention during arts and crafts in kindergarten.

Beginning in the 15^th century, the nascent Florentine Jewish community began to assert itself in banking and lending at the invitation of Lorenzo the Magnificent.  Conditions worsened during the following century and Jews were confined to a ghetto and restricted from most trades.  In 1848, the walls of the ghetto were opened and Jews were free to live wherever they pleased.

Photo courtesy: Flickr – mangro_kr’s

Today, the Jewish community in Florence numbers nearly 800.  The main synagogue is a source of great pride for the community.  Opened in 1882, after the emancipation of Italian Jewry, the synagogue is a spectacular expression of Moorish and Byzantine elements.  From the outside, a towering dome rests on a façade of marble and pink limestone.  Inside, intricate woodworking mark the seating area and Ark, silver candlesticks and a descending chandelier light up the center of this imposing structure, mosaics and marble tile adorn the floor and geometric painting decorate the walls from floor to ceiling.

Visitors are encouraged to spend some time wandering around the Jewish Museum upstairs, where the history of Jewish Florence is described in further detail and various articles of Judaica are displayed.

Florence also boasts a kindergarten, an afterschool program, youth groups and a home for seniors.  Visitors and residents enjoy a mikveh, a small kosher marketplace, and Ruth’s a friendly kosher vegetarian restaurant, located next to the main synagogue and museum, specializing in Israeli food.

Outside Florence is the majestic Tuscan countryside — an inspiration for generations of cooks, wine lovers, and food writers.  The changing produce of the season sets the menu.  The emphasis is on hearty, rustic food.  I visited Florence during November and carrots, potatoes, onions, beans, kale, zucchini, pumpkin, chicory and tomatoes dominated the menus.  I could not wait to return home and try and create some of the delicious foods of the region for my foodie friends.  As a working mom, I love foods that do most of the cooking for me.  In the chill of December, soups that can be enjoyed as a complete meal are especially appreciated after a busy day.  If you’ve been putting off your trip to the hills of Florence and Siena, these two terrific Tuscany-inspired soups will take you there.

Ribolita – Tuscan Bread Soup

Tuscan Tomato Bread Soup

In the shadow of St. Peter’s Basilica, against the backdrop of the Coliseum, it may seem crazy to think of Rome as a Jewish city.  However,   after four days here, I could not help but think about how much Jews are inextricably bound up in the history of ancient Rome, how Jews were central characters in the drama that would capture the imagination and faith of millions from the halls of the Vatican and how Jews emerged from the ghetto to become a vibrant minority in modern Rome.

To come to this understanding, it helped that I was in the hands of an expert storyteller and historian, Roy Doliner and his equally gifted associate David Walden.  Their cultural association, Rome for Jews, has been guiding Jewish visitors on tours of the great sights of the eternal city for 15 years.  Together, David and Roy led me on a two-thousand year old journey from the destruction of the Temple in Jerusalem by the Romans in 70 CE, depicted in the famous Arch of Titus standing amid the ruins of the Roman Forum near the Palatine Hill, through the halls of the Vatican and Sistine Chapel where numerous Jewish references are found on the painted ceiling of the Sistine Chapel and the dramatic busts of Roman emperors discussed in our very own Talmud.  Talk about history coming alive!

Fluent in multiple languages, boasting fraternal connections across faraway lands and skilled in commerce and trade, Jews came to the port city of Rome before it was a global power and stayed for the next two millennia.  Jews helped finance merchant routes between the near east and beyond during the Roman Empire and absorbed many thousands of immigrants during the dislocations caused by the diaspora, it is a community both diverse and deeply rooted in history.  The Jewish community in Rome is the oldest uninterrupted Jewish community in the world.  A visit to the awe inspiring Great Synagogue is a source of immense pride for the community of 20,000.  Inaugurated in 1901 and rich in imagery and allegory, the Synagogue is still in use three times each day.  It is adorned in marble, gold and silver, and spared from looting by the Nazis by a twist of fate by the Pope, who stood quiet as thousands of Italian Jews were deported to death camps, but requested the Nazis spare historically significant buildings listed on a national registry – a list which the Great Synagogue had apparently been added several years earlier.

Next door, the Jewish Museum’s collection of manuscripts, textiles, and silver represent one of the most important collections of Judaica ever assembled under one roof.

The food traditions of Jewish Rome are equally impressive.  The humble artichoke was once feed for livestock and was reinvented as a delicacy by the Jews who claim ownership over one of the most popular seasonal vegetables in Italy.  Non-Jews flock to the historic Jewish Ghetto to try the twice fried artichoke stripped of its bitter and tough outer leaves, leaving crispy inner leaves, glistening with olive oil and incredibly edible protecting the tender heart that has stolen mine at every single meal.

Rome boasts well over a dozen kosher restaurants featuring variations on traditional Italian and Roman delicacies, with multiple meat and dairy options to choose from.  If you are tiring of pasta or somehow missed artichoke season, the city is buzzing about its newest kosher establishment – an upscale sushi bar that is apparently all the rage.

In my ravenous rampage through the historic center of Jewish Rome, Taverna del Ghetto had the best artichokes – they were delicately fried and gently seasoned with salt and pepper — the oversized purple-green flowers were perfection on a plate and even better in my mouth.  At Taverna, I loved the slow cooked braised veal cheeks in a rich wine and tomato sauce and feasted on a chargrilled steak that rivals any New York steakhouse.  At Nonna Betta, a casual dairy eatery next door, my favorite dishes were the rice cakes, fried artichoke and spaghetti cabonara, homemade pasta covered in a light yellow cream zucchini sauce dusted with freshly grated parmesan cheese.

At the beautiful and trendy Ba Ghetto, I savored each bite of the antipasti and charcuterie, pasta with real Italian sausage and a main course of braised lamb shanks with a side of, yup, more fried artichoke.  I somehow left room for an outrageous chocolate torta prepared by their pastry chef, which was absolutely divine and looked as good as it tasted.

If you have been to Rome, please share some of your experiences with us below.

When two single Jewish women travel in Panama City for a much needed vacation, they can expect to be wined and dined every single evening. And when there are enough good kosher restaurants, over a half dozen, you can bet that these two single girls were happy to oblige. Our friend’s parents alerted the neighborhood of our arrival and every night, there would be a knock at the door and gentleman would sweep us away to a different restaurant. Unfortunately, none of these gentlemen was memorable enough.

But the food was.

One restaurant in particular,Darna, under the creative eye of AyeletVahnish Gal, was worth two trips and a visit to Ayelet’s nearby café that nearly cost us our flight home.  My favorite dish was the Corvina Ceviche.  Ceviche is made by “cooking fish” in the acid of citrus juice, typically lime juice.  I first tried ceviche in medical school when my Venezuelan classmate wanted to share with us some of her favorite foods.  In Venezuela, she explained, ceviche is traditionally made with scallops, but she replaced them with a white fish for me.  I was fascinated by the idea of cooking fish in the acid of citrus juice and since then, I have many variations with salmon and tuna.  But the ceviche at Darna was the first authentic ceviche I had tasted in a long time.  Ayelet explained that Panamanian Ceviche differs from other South American ceviches in using more onion and adding celery to the mix for crunch.  Ayelet shared her recipe with me and I modified it to accommodate ingredients found in the US.  Enjoy!

Panamanian Ceviche

Photo Credit: misterbisson

What happens in Vegas, stays in Vegas and despite the deep recession that has sapped a great deal of strength from this city, there is still a whole lot happening in Vegas. The collapse of the new construction market and a general decline in tourism and convention business have made Vegas more affordable than ever before and midweek rates at four and five star hotels are available at prices so low you will think a zero is missing. If you are able to pry yourself away from the sportsbook or roulette table, you can take advantage of the many “only in Vegas” experiences that are offered daily and nightly and make Las Vegas a fantastic getaway. Another thing that is happening in Las Vegas is the tremendous growth of the Jewish community – nearly 100,000 Jews call Las Vegas home. Although (unfortunately) there are no synagogues walking distance to the hotels along the Las Vegas Strip, the surrounding area has twenty synagogues, two mikvaot and about a half dozen Kosher restaurants (many which will deliver food for those staying over Shabbat or Yom Tov).

Our 10 Favorite Things to See and Do in Las Vegas

Although Chicago is known by some as the “Second City” it is a destination of choice for travelers drawn to its world-class cultural attractions, diverse neighborhoods and architectural wonders. Chicago is known for its world-famous museums, fantastic shopping, lively nightlife, world-class sporting events and a thriving theater scene that is now spoken of in the same breath as New York’s Great White Way.  The Chicago Theatre, Goodman, Bank of America Theatre, Cadillac Palace, Auditorium Theatre of Roosevelt University and the Ford Center have made Chicago a must visit for theater lovers everywhere.

Visitors from around the world who come to Chicago leave in awe of its architectural marvels. From historic landmark buildings to contemporary masterpieces, Chicago is the home to some of the most unique and innovative designs that have ever shaped American architecture. The city is a living museum of architecture featuring the work of such greats as Daniel Burnham, Louis Sullivan, Frank Lloyd Wright, Ludwig Mies van der Rohe, Helmut Jahn and others.

With more than 270,000 Jewish residents, Chicago has a wide variety of resources for the Jewish traveler.  Located across from Grant Park, the Spertus Museum and the Spertus Institute of Jewish Studies is the center of Jewish learning and enrichment in Chicago, where more than 200,000 people each year take part in creative, multi-dimensional programming.  The KAM Isaiah Israel Congregation (originally Orthodox and now Reform) was originally established in 1847 and claims to be the first synagogue in the midwest – its Neo-Byzantine architecture and stunning interior sanctuary is a designated Chicago landmark.

Nearby suburbs to the north of the city, such as Skokie, have attracted thousands of observant Jewish residents and boast restaurants, synagogues, bakeries and bookstores, as well as the Illinois Holocaust Museum & Education Center, which opened in April 2009.

Our 10 Favorite Things to See and Do in Chicago

Favorite Restaurants? Been There? Done That? Better Ideas? Tell Us in the Comments Below!

On the evening of April 18, 1775, the sexton of the Old North Church climbed the steeple and held high two lanterns as a signal from Paul Revere that the British were heading to Lexington and Concord (just a few miles from Boston) by sea and not by land. This fateful event sparked the American Revolution and assured Paul Revere’s place in American history.  No matter what means of transportation you take to get to the city of Boston, you will love the time you spend here.

The Boston area ranks seventh in Jewish population among U.S. metropolitan areas.  The surrounding communities of Brighton, Brookline, Cambridge and Newton have vibrant and well-attended synagogues, restaurants, day schools and community centers that are enriched by a highly educated lay and professional leadership – many with ties to the large number of prestigious colleges and universities in the area, including Harvard, MIT, Tufts, Hebrew College, Boston University, Boston College and Brandeis University.

For a look at Boston Jewish life in Beacon Hill before the Second World War, visit The Vilna Shul, Boston’s Center for Jewish Culture.  Built in 1919, it is the last remaining immigrant era synagogue in the city of Boston and offers a variety of historical and cultural events every month.

Our 10 Favorite Things to See and Do in Boston

If you can eat only one meal in Israel, choose breakfast. Preferably at a kibbutz.

If you can’t find a kibbutz, the morning spread at an Israeli hotel should do the trick. This lavish dairy buffet, an event everyone remembers even if the rest of their trip to the Holy Land is a blur, originates from the kibbutz.

Ravenous from waking up at dawn and working in the fields at daybreak, kibbutz workers gathered mid-morning in the communal dinning room where a table was unceremoniously laden with seasonal produce, dairy products, cooked eggs and fresh bread.

When Israel’s first luxury hotels opened in the 1950s and chefs were faced with the dilemma of serving breakfast to non-Jewish tourists accustomed to bacon and sausage, they compensated by turning kibbutz-style breakfasts into bountiful buffets showcasing the best local produce and dairy products.

So, when Yom Ha’atzmaut rolls around, I skip hummus and falafel altogether and concentrate my efforts on serving a glorious Israeli-style breakfast.  Herbed omelets, chopped Israeli salad, an array of hard and soft cheeses, yogurt and fruit, marinated fish, cracked olives, vegetable dips, orange juice, and hot pita and rugelach grace my table.

The beauty of this meal is that it’s so simple to prepare.  Besides chopping a quick salad and making omelets, everything else can be made (or purchased) in advance.  Whether you buy prepared Israeli dips, spreads or cheeses, the secret is not to skimp on the quality.

And always warm your pita before you eat it.

Enjoy this video from last year. Israel’s 60th Birthday:

Felisa Billet writes on Jewish food from her home in Hollywood, Florida.

Click here to make Israeli Salad, a must for Israeli breakfasts. When coupled with omelets and soft cheese, this triumvirate is the most typical fare on the Israeli breakfast table.

For 40 years the Jews traveled the Sinai desert in search of a future, now Jews around the globe are in search of a place to relax. There’s one problem: No kosher food. Search no further because we have found the solution: Yeahthatskosher.com. Dani Klein, author of the “Yeah That’s Kosher” blog, has created a source of information for the kosher traveler. With a narrative description of his personal voyages, Dani shows us how to travel, the Kosher way. In his last trip to The Galapagos Islands, Dani explains how, “There are no kosher restaurants in the Galapagos Islands, not even vegetarian or vegan ones.” He mentions joining a kosher tour, but there is one more solution. Kosher.com has a variety of kosher meals available online. Travelers have the option of having there meals shipped to there destination, or bringing them along. Don’t get stuck or change your planes because you can’t find kosher food. Plan ahead with Yeahthatskosher.com, and kosher.com.

Eldad Vezehu, the Jerusalem restaurant famous for French dishes including non-kosher seafood like clams and mussels and meat-and-cheese specialties has decided to change direction and open its doors to the kosher crowd.

Owners say they simply got tired of working on Shabbat, after 14 years of operating seven days a week. Once they decided to close for the Israeli weekend, the logical next step was to change the menu and apply for a kashrut certificate in order to appeal to kosher-keeping Jerusalemites.

The restaurant is located in Jerusalem`s Feingold Courtyard, just off Jaffa Road near Ben Yehuda Street walking mall and Zion Square. The courtyard is home to several of the city’s non-kosher restaurants and trendy bars.

New menu items include thigh and leg of goose hip in rosemary and garlic sauce, lamb with Jerusalem artichoke, Swiss chard salad with sweet potato, and much much more. The desserts will also remain, including homemade souffles and tarts prepared on order by the restaurant’s pastry chef.

Tel: (02) 625-4007

Hours: Sun-Thurs noon- late

Friday noon – One hour before Shabbat

Saturday – One hour after Shabbat – late

In some American cities, kosher food could be considered almost run-of-the-mill to Jews and non-Jews alike. There are more kosher restaurants in the metro-New York area than anyplace outside Israel, and large Jewish communities such as Miami, Florida, London, England and Melbourne, Australia boast impressive lists of kosher establishments.

In recent years, however, kosher food has become something of a fad, even outside “traditional” Jewish quarters. Unlikely locales such as Newport, Rhode Island and Oahu, Hawaii recently celebrated openings for kosher restaurants, and the Orthodox Union recently called on U.S. airlines to offer kosher food for sale on domestic flights. Heck, some people are even getting their pets into the act.

And speaking of out-of-the-way kashrut stories, here is a decent review of Sophie Judah’s “Dropped from Heaven” (Schocken, 243 pages, $23), which deals with culture and kashrut issues for Bene Israel community in India.