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1 week ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
Last year, I was blessed with the best present when our first grandchild, Raquel Luna, was born the day before Mother’s Day. Soon after her birth, my son Sam decided that Raquel would call me Maman. Growing up, my parents would speak to my brothers and me in French and Spanish. I would mostly answer in French or English. The word for mother in French is Maman and that is what my brothers and I called our mother.
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2 weeks ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
I have to express my gratitude. The nanny that looked after my children was Nena, the most loving and wonderful person. She became part of our family. When my children were grown, she looked after my mother with tender care and devotion. Now she takes care of my father. Nena is like a sister to me and is beloved by my children and my nieces and nephews. Living in Los Angeles, I learned to cook Mexican-style beef and chicken, black beans and refried beans and all varieties of salsas and salads.
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3 weeks ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
For me, challah baking is a labor of love. The magic of proofing the yeast with sugar and warm water to form a creamy, bubbly foam. The powdery white cloud and soft fluttery feel of the flour as it is sifted into the bowl. Mixing in the oil and eggs and yeast mixture and the tight pull of kneading the ingredients. The satisfaction of a perfect smooth, stretchy dough. Watching the puffy rise of air in the dough. The satisfaction of punching it down, forming strands, then braiding and baking.
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4 weeks ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
In North Africa, after the sun would set on the last day of Passover, Muslim neighbors would bring flour to Jewish homes. The flour would be transformed into the first heavenly taste of chametz — freshly fried mufleta dripping with butter and sweet, sticky honey!On this night, the doors of Jewish homes would be opened, festive music would be playing and the tables would be piled high with fruits, fresh dairy, sweets and cookies for Mimouna.
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1 month ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
Dateline — Pesach, April 2010 Jerusalem, IsraelMy cousin Daniella (follow on Instagram @daniellawolfcatering) and her husband Yakov had just hosted their son Alon’s bar mitzvah at the Kotel Ha’Ma’aravi (Western Wall). (Which was followed by a fabulous Israeli style luncheon at the Beit Shmuel hall.
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1 month ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
The Pesach seders I spent as a young child at the home of my grandparents Aba Naji and Nana Aziza will always be the gold standard. I will always cherish the impressions. My grandmother’s pristine home aglow with the light of her many candles. The long table set with piles of matzah, crystal bowls filled with halekh (Babylonian charoset made with date syrup and crushed walnuts) and piles of freshly washed romaine leaves.
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1 month ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
When I was a little girl, I had no idea that the “Farm,” where I spent so many wonderful sunny Sundays was actually Glenfield Farm, a historic, heritage-listed homestead. The old farmhouse was a classic Colonial Georgian building with stone verandas, English brickwork and mortar made from crushed oyster shells. It had a huge parlor, an old-fashioned stone kitchen, a cellar and a gabled attic, where I spent rainy afternoons.
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1 month ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
It was a hot, humid summer’s day in Naples and my family was stuck in a most disorderly and cacophonous traffic jam. My father was in the driver’s seat and my mother was in the front passenger seat with the window open and her right hand resting on the door. In a scene out of a Hollywood movie, a handsome young man rode up alongside her. “Signora, you are a tourist? Si?” he asked her in the most charming Italian accent. “Yes,” my mother answered over the roar of his Vespa.
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2 months ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
There are always some classic recipes that simply say “Shabbat.” The dishes that make it to the table every Friday night. It might be chicken soup or a brisket or special dips. For my family, one of the favorites is a Moroccan olive chicken, a dish I only ever cook in honor of Shabbat. On busy weeknights, my cooking style is all about health and speed. Dinner has to be on the table in less than an hour.
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2 months ago | 
jewishjournal.com | Sharon Gomperts |Rachel Emquies Sheff
There’s an old Ladino adage Neil loves to quote every year around this time. It goes “Purim por un lado, Pesah en la mano!” which means Purim on our side, Pesach in the hand. (As though I’m not stressed enough knowing that Pesach is a mere five weeks away.)Sure enough, every year this leads to a discussion of the Purim plans. How many mishloach manot (gifts for friends) will we be making? What will we be doing for the seudah (festive meal)?
