A Jewish food is one that is almost sanctified, either by its repeated use or use within the holidays or rituals. So food that may have not been Jewish at one point can become Jewish within the cultural context.
I love making dishes that my mother used to make.
My abuela was an incredible cook.
My husband, Vivek Deora - he is very meticulous about cooking, and slowly and lovingly makes his family recipes, handed down generations.
I'm passionate about holding on to my heritage and sharing it with family and friends, and cooking is a great way to do this.
I come from a line of women who can bake, so I think I've inherited a bit of family knowledge.
A lot of my recipes I take from foods my grandmother used to cook, things she prepared for family reunions.
That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.
My cooking style is exactly like my mother's.
