Hello Kosher Scoopers!
It’s always a pleasure to work with Estee, which I’ve had occasion to do over the years through Mishpacha/FamilyFirst and Kosher Inspired magazines.
My food writing has culminated in the release of my new book, The Well-Spiced Life (Israel Bookshop Publications). It’s a food memoir, with recipes included, that follows my sometimes-bumpy, often-comical initiation into the Orthodox and Sephardic worlds when I married a nice Jewish boy from Casablanca and moved to Brooklyn.
I wanted to give you a sneak preview of the recipes, and now that the weather has turned blustery, how about some hot soup? Below are two yummy recipes, one for squash soup and the other for potato-leek soup.
I had lots of fun writing the book, and hope you’ll have as much fun reading it! And if you enjoy it, please help me get the word out—on Amazon, on Facebook, wherever Jewish readers might congregate!
A Note from Estee:
“Barbara Bensoussan, a prolific and talented writer, gives us a sneak peek into her latest book, ”The Well Spiced Life”, which I had the honor of reviewing prior to its publishing. An adventure in cooking and life lessons well learned, it’s the tale of her journey from Ashkenazi girl to Sephardi wife and mom. It’s an entertaining ride, and as I turned the pages, I found myself rooting for her success, cheering her on as she tries new and unfamiliar foods and cooking techniques, and successfully weaves two worlds into one place she calls home.”
Try these 2 delicious recipes from the book!