I’ve been baking challah for about 34 years. I added honey, margarine, sugar and cinnamon, way before it was in vogue. I always wanted to find a recipe I loved for a water challah … more

This bread bursts with ginger from gingersnap cookies and fresh ginger, the flavors straight out of the Germanic regions, like Alsace-Lorraine, Germany and Austria, where Jews lived for many … more

With Yom Kippur behind us, the race is on to build our sukkot — and purchase the finest lulav and estrog we can afford. Rabbi Yona was prepared for a busy day on Thursday, displaying an … more

Sukkot is related to the way the Jewish people lived while wandering in the desert for 40 years, building tents called sukkot that sheltered them. In their wildest dreams, I don’t think they … more

By the time Sukkot arrives, we are three weeks into nonstop Jewish holiday mode. Some people might be a little tired of cooking, and I don’t blame them one bit. But Sukkot is probably my … more

There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass by without buying them, especially when they still have their beautiful green stems. They … more

This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday. It’s especially nice when served plated individually and topped with the … more

Jerry has wonderful memories of davening with his father in Rabbi Landau’s shetible, in Flatbush, on the Yomim Tovim. Starting when he was a young boy … more

For many, the Yom Kippur break-fast is a bagels and schmear-filled inevitability — just add some lox, maybe some slices of tomato and orange juice, and everyone is … more

Autumn arrives with those short-lived delights of the season: crisp, juicy apples, cider, harvest fairs, and, of course, pumpkins. Apple season peaks around now, but there’s still time to pick … more