Tips, advice, strategies and recipes for making delicious homemade challah
Every year, friends and family gather to celebrate the miracle of an event that happened in ancient times. After the Maccabian revolt, there was only enough oil in the temple to last one day. Miraculously, it lasted eight. All around the world, Jews gather to celebrate the holiday for eight days. We also gather to eat, for what would a Jewish holiday be without food?
Short days and crisp nights herald the holiday season. I am always excited this time of year. The lighter fare of the summer is over and I crave heartier flavors.
We Jews love our food memories. We have our stand-by recipes that remind us of holidays, family, good times, and bad. And horseradish—maror in Hebrew—is one of those foods. I can’t even look at the root vegetable without the familiar smell taking me to Passover.
I want Chanukah this year to be a WOW! I am potato-ed out and frankly the thought of another sweet potato latke is as about as exciting as last year's Thanksgivukkah. HO-HUM!
Who doesn’t love that first smear of honey dripping slowly off a crisp apple slice? Well, this year I am saying, ‘Put down the Honey Bear and try the honey from Israel.’ I am not talking about honey from bees; I am referring to Silan or date-honey.
When I had my restaurant in New York, I would take a break outside on 55th street and Madison Avenue. I watched, day after day, 2 hot dogs carts at lunch time. One cart was a kosher cart and one was not. I saw long lines form at the kosher cart as people would wait traffic light changes just to get to the kosher cart.