Two days to go before Thanksgiving and the old familiar dilemma pops up. Do I make the traditional dishes that everyone loves or is there room for any innovation?
Yom Kippur was winding down yesterday, the last of the sun’s rays fading from the stained glass windows in the temple; my feet tired from standing during the Neilah service, my thoughts turned to the menu for the break-the-fast party my sister-in-law makes every year. It’s a dairy party, bagels, lox, cream cheese and an [...]
Ever on the quest for a moist dark honey cake that tempts you to eat a second and third slice, I invented a new recipe this year using my favorite dark amber avocado honey and date molasses. This honey cake not only uses the quintessential Rosh Hashanah ingredient of honey
Biscotti are such a wonderful cookie and very Sephardic in spirit since they are great dunked in Turkish coffee. I baked a new version of hazelnut biscotti the other day, try these. 6 plus 1 cups all purpose unbleached flour
Are you inundated with too many ripe peaches? Make this easy peach cobbler in in 1/2 hour and then just wait for it to bake while wonderful smells drift out of your oven. I made this the other night after coming home from the movies. We ate it hot.
Boyus With Spinach and Cheese
Borekas With Potato And Cheese
Capeloto Family Challah
Roast Chicken
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