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 …
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By Shannon Sarna, JTA
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10/13/16
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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 …
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By Shannon Sarna, JTA
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10/13/16
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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 …
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By Amy Stopnick, JTA
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10/13/16
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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 …
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By Judy Joszef
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10/6/16
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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 …
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By Shannon Sarna, JTA
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10/6/16
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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 …
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By Karen Bloom
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9/29/16
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Way back in Medieval Germany, dumplings were a culinary innovation, only recently arrived from Asia. These were simple, doughy balls. They weren’t filled with meat, potatoes or cheese; they …
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By Judy Joszef
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9/29/16
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Some people take great pride and pleasure in planning their Rosh Hashana menus for weeks or months in advance, chugging away at kugels and cakes and soup …
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By Shannon Sarna, JTA
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9/29/16
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When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream cooks like Ina Garten …
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By Lisa Cohen Blatter, JTA
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9/22/16
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Last week, I had the pleasure of attending a Hadassah dinner, honoring a dear friend (and former Jewish Star columnist), Miriam Bradman Abrahams …
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By Judy Joszef
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9/22/16
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