About Dale Raben

Dale Raben is a writer/editor/aspiring housewife living in Brooklyn, originally from South Florida. She's a children's book review editor and is currently pursuing a master's in English Literature and planning her wedding. When she doesn't have her nose in a book, she's whippin something up in the kitchen. Dale is one of Jewcy's Pickled food bloggers.

Have an Easy Fast

By September 21, 2007

I'm feeling solemn. Not because I'm thinking about the sins I have to atone for tomorrow, but because nothing will pass beyond my lips. For someone who bases her life around meals (and requires coffee in order to function at the most … Read More

Break Fast Tapas: Marinated Cheese

By September 19, 2007

I was planning a little get-together at my apartment, and I always tend to go overboard with the food. I called my mom and asked her for an easy recipe I could make ahead of time so I wouldn’t stress … Read More

Break Fast Tapas: Argentinian Deviled Eggs

By September 19, 2007

Ah, deviled eggs: so underrated. I love them, but no one seems to make them anymore. And by “anymore” I mean like, not since the 50’s. So when I was browsing through some tapas recipes for the upcoming Yom Kippur … Read More

Wet, Sticky, and Sweet

By September 19, 2007

Last week I was out with a friend at a Middle Eastern restaurant and by the time we were done stuffing our faces with cacik, grape leaves, feta, lamb, beef, and the like, we were too full to order baklava … Read More

Break Fast Tapas: Red Pepper and Aubergine Salad a.k.a Escalibada)

By September 19, 2007

Escalibada is a Catalan dish and is one of Spain's most popular cold tapas. There are many different versions, but they all include red peppers and aubergine (eggplant). This version also has onion, potatoes, and tomatoes (make use of the … Read More

Leftover Challah: Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce

By September 14, 2007

Bread pudding has long been a staple at Southern bed and breakfasts, but more recently it’s worked its way onto some pretty trendy restaurant menus. And what better way to use up extra challah from Rosh Hashanah? We always have … Read More

Nosh-Off: I’ll Never Eat Store-Bought Hummus Again

By September 10, 2007

Hummus (or houmous, hommos, hommus, hummos… it's kind of like Hanukkah) is something I always have on hand. Usually it's a store-bought variety. Since there are so many varieties in the cold case, I decided to sit down and really … Read More

Rosh Hashanah Dinner Menu: Pomegranate Cocktail

By August 31, 2007

On the second night of Rosh Hashanah Jews are supposed to eat a "new fruit" to represent a new year. MyJewishLearning explains: This tradition has become a way literally to taste the newness of the year, by enjoying an unfamiliar … Read More