Shakshuka and Anne Frank


It’s lovely to see sunny Tori Avey, who wrote a great piece on how to run a Passover seder for us, telling the story of her Journey From Shiksa to Shakshuka in the Los Angeles Jewish Journal. She is one of my favorite finds of the last few months–like a younger, American apprentice to Claudia Roden. (I know, if Tori reads that she’ll faint–Claudia Roden is every foodie’s hero. She’s certainly mine.) But she does the same thing–the recipe collecting and preserving–that Roden does so well. Because it’s partly about collecting and transcribing, but it’s also about testing and having the taste buds to choose the best variation.

I also really like to eat shakshuka. I haven’t made it in a long time–a bed of sauteed onions, tomatoes and sometimes peppers with fried eggs on top.

My friend Rebecca Lesses, a professor of Judaic Studies at Ithaca College, mentioned on her blog Mystical Politics a new feature on the Anne Frank House website. You can now see a lot of the exhibits in the museum without traveling to Amsterdam.

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