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Shifra Devorah Witt

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Shifrah Devorah Witt received her M.A., and M.F.A. in creative writing from San Francisco State University. She is the author of From Me to We: A Guide to the First Year of Marriage and Beyond, and co-author of The Complete Asian Kosher Cookbook and The Best of Mexican Kosher Cooking. She teaches creative writing and manuscript development on line, via Skype, and in Jerusalem where she lives with her family.
I’m taking a course at night, something I never do. Something that shouldn’t be a big deal—to walk outdoors, at night, at least not where I live in Jerusalem, which usually is a safe place. That’s one of the things I love about Jerusalem—that a woman can ...
I felt, G‑d forbid, like a sitting duck, waiting at a popular intersection for a bus that was taking forever to arrive.
Great for a party or an appetizer for sheva berachot. 1½ pounds tender beef, cut against grain into ½-inch thick slices 1½ pounds boneless chicken breasts, cut against grain into ½-inch slices charcoal, for grilling 24 bamboo skewers Marinade: ½ cup low-s...
A favorite in our family. The rice noodles make this dish a special treat. 1 pound tender beef, cut into 2 x ¼ inch slices 3 tablespoons canola oil 1 large onion, sliced lengthwise 4 cloves garlic, slivered 4 large green onions, cut into 2-inch pieces 1 1...
The sauce in this dish makes it a one-of-a-kind tofu treat. 2 16-ounce blocks tofu, cut into 2-inch squares 3-4 tablespoons canola oil 1 medium onion, diced 6-8 cups bok choy, baby bok choy, or beet greens, chopped 3 large green onions, cut into 2-inch pi...
The perfect addition to any dairy meal. Yields: 1 quart Ingredients 3 cups milk 1 cup heavy cream 1 teaspoon ground cinnamon 1 cup sugar 1 teaspoon vanilla 1/2 chocolate bar, room temperature, shaved into chocolate shavings (using a vegetable peeler) ice ...
Also called Spanish rice, possibly because the Spaniards introduced rice to Mexico. This rice dish has become a classic Mexican side dish. Serves: 6-8 Ingredients 2 tablespoons olive oil 1 onion, diced 2 small carrots, diced fine 1/2 red pepper, diced 1/2...
Also called Salsa Cruda, Salsa Fresca or Pico de Gallo. No matter what you call it, it’s a great addition to any Mexican meal. Serves: 6–8 Ingredients 2¼ pounds of tomatoes, diced (5 tomatoes) ¼ cup chopped green onion 1 tablespoon fresh lemon or lime jui...
Serve this delicious salsa as a condiment for seviche, grilled fish, or fish tacos. It’s unusual and adds a great flavor to whatever it tops. Serves: 4 Ingredients 1 mango, peeled and diced 1/8 teaspoon salt, or to taste 1 tablespoon olive oil 1 clove gar...
A personal childhood favorite. As an adult, I love enchiladas even more. Yields: 8 enchiladas, serves 4 Enchilada Sauce Ingredients 2 tablespoons olive oil 1 onion, chopped fine 6 cloves of fresh garlic, chopped 2 15-ounce cans of tomato sauce 1 teaspoon ...
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