All Things Food
Articles. Measurements. Personal statement. Video. Podcasts.
Articles
Written for The Takeout and JewishBoston
10 Cooking Tips & Culinary Secrets from Jewish Chefs
10 Savory Hamantaschen Recipes
11 Recipes to Shake Up Your Shakshuka
12 Chicken Recipes for Shabbat Dinner
12 Decadent Doughnuts to Make for Hanukkah
12 Grilled Cheese Sandwich Ideas You’ll Loaf
12 Rainbow Recipes for Pride Month
14 Homemade Mac & Cheese Recipes
14 Tahini-Filled Recipes to Make All Summer Long
15 Flavored Cheesecakes to Make for Shavuot
The Best Way To Clean Raspberries Without Turning Them Into A Mashed Mess
Beyond the Deli: Reimagination at the Heart of Tradition
The Canned Ingredient Lindsay Lohan Puts In Mac And Cheese
Celebrating Deli, the Ultimate Jewish Comfort Food
Creative Baking With Mandylicious Challah
Eight Babkas to Bake This Christmas
Fruit Flies In Your Kitchen? Start Rinsing Your Bananas
Getting the Scoop on Ice Cream (and Hamantaschen!) with J.P. Licks
Ground Beef In Dessert? The Unlikely Combination That Used To Be Popular
The History Behind Grilled Cheese And Tomato Soup's Iconic Pairing
How Chef Jet Tila Cooks Perfect Lobster Tails Using A Popular Condiment And An Air Fryer
How To Core Cabbage Like A Total Pro
How To Use A Pineapple Corer The Right Way
Jake Cohen: The Future of Jewish Food
Lemonade Parties Are The Perfect Summer Tea Party Alternative
The Mayo Swap That Gives Egg Salad A Tasty Mediterranean Upgrade
On Michael Twitty and the Search for Self
The Quick Pasta Sauce That Starts With A Bunch Of Greens And Your Blender
“The Kosher Baker” Paula Shoyer Serves Up Cooking Inspiration
“The Spice King” Shares His Secrets: An Interview With Lior Lev Sercarz
The Type Of Shrimp You Should Think Twice About Before Tossing On The Grill
The Unfortunate Reason High Noon Is Being Recalled
Vegans in the Land of Milk & Honey
Why Your Pasta Salad Doesn't Taste Like What You Get At The Deli (And How To Fix It)
You Only Need 2 Ingredients For The Easiest Chocolate Truffles
Measurements
10
Chefs Interviewed
90+
Cookbooks Owned
90
Recipes Edited
250+
Recipes Rounded Up
I come from a long line of distinguished culinarians. And nothing brings me more joy than cooking with my family. Ten years ago, I was even crowned the family “Chopped” champion. I’m half-Egyptian, half-Eastern European, so I grew up eating things you probably can’t spell.
I’ve taken classes at the Cambridge School of Culinary Arts, subscribe to MasterClass mostly for the chef courses, collect cookbooks and make sure my social media algorithm shows me at least 70% food content. Lava cake and food puns are two of my favorite things.
Non-Jewish Friends Try Passover Food
This was one of my favorite projects! It was my idea and I worked really hard to make it happen. I prepared the food, picked the fancy plates and collaborated with my editor and composer to realize my vision.
I also tried not to make my friends noshes nauseous.
Podcasts
During my time working on The Vibe of the Tribe podcast (now defunct), I had the pleasure of speaking with several chefs. I did a ton of research, wrote and edited episode descriptions, scripts and questions and produced promotional content. As of April 2025, the 11 food-related episodes with which I was involved (as an interviewer or behind the scenes) have received almost 8,100 plays.
Here are some of my favorites: