(JTA) — Food has always been a way for Deborah Benaim’s family to connect to its roots. A typical Shabbat dinner featured dishes such as traditional Ashkenazi braided challah bread, Moroccan-style whitefish with red pepper paste and a Venezuelan hearts of palm salad. “I think it’s in my… Read more »
A Venezuelan-American chef wants to show the rich culinary tradition of Latino Jews
Deborah Benaim is creating a cookbook to showcase her family's food, which has influences from Morocco, Spain, Moldova and Venezuela. (Courtesy of Benaim)
