One is crispy, oily and savory. The other is fluffy, sweet and indulgent.
Those who suffer from claustrophobia but possess a deep and abiding love of Jewish food — especially when it’s being given away in free samples — always have to face the cost-benefit analysis when considering whether to attend Kosherfest. The annual two-day mega food conference held at the Meadowlands Expo each year draws thousands of food-industry professionals and kosher certifiers, and no shortage of mommy bloggers, Instagram celebrities and hungry press representatives with eyes bigger than their stomach (my very own category!).
Last night I attended a delightful little party at French boutique chocolatier La Maison du Chocolat, to celebrate the upcoming release of four new chocolates that will be introduced in January, for Valentine’s day.
People have some strong feelings about pumpkin spice: Some love it, some loathe it. Once autumn arrives, I want to put cinnamon, clove and pumpkin in just about everything, including challah. Once this challah bakes up, your kitchen will smell like pure autumnal heaven. If by some chance you have leftovers, it makes wonderful French toast or indulgent bread pudding.
If your family is like my family, your Thanksgiving starts with turning on the Macy’s parade, pouring a glass of wine, and toasting a bagel. It doesn’t totally make sense, but when you consider that the parade quickly becomes background noise for a busy day of cooking and “tablescaping,” the wine and energy in the form of noshing on bagels sort of makes more sense.