Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
20 min
Published 2000
There’s nothing traditionally Jewish about this recipe: it just happened to be a standby at the great Jewish restaurants in Miami in the 1950s. But Jews have revered its principal flavoring since the dawn of our religion. Mindful of its energizing properties, the pharaohs fed the Hebrew slaves garlic during the construction of the pyramids. Mindful of its aphrodisiac powers, the Jewish sage Rabbi Ezra urged eating garlic on Friday nights “to promote love and arouse desire.” Here’s a creamed
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe