Posts Tagged: cooking Results 22
Both nights of Rosh Hashanah, we recite the shehechiyanu blessing of thanks for reaching this moment, for experiencing a new or special occasion. On the first night, we say it in celebration of the new year. On the second night, for those who celebrate two days of the holiday, the new year is no longer new per se, but tradition still dictates that we say the blessing.
I am SO making this delicious-looking chicken and rice pilaf next Friday. I just watched this video — in Yiddish (with English subtitles) — from our Yiddish Forverts editor-in-chief Rukhl Schaechter and culinary historian Eve Jochnowitz. On the outside, the chicken looks like your basic, but Schaechter stuffs it with half an orange and two bay leaves, and watching her make it, I could almost taste how flavorful it would be. The pilaf, made with saffron and minced red onion, rounds out the meal beautifully. And hearing the instructions in Yiddish (with recipes in English at the end) is just a wonderful experience. Take a look and tell us what you think. — Liza Schoenfein, Food Editor
When I first moved to NYC in 1995, there were few quality kosher dining experiences available. Only a handful of establishments could be relied on to offer an upscale dinner or well made meal. It was in that environment, when the kosher world was just starting to bloom, that many clichés about kosher restaurants find their origins.
It’s only Wednesday, which means you have two days to make this fluffy and delicious challah for Shabbat. Is it the best you’ve ever tasted? Have another recipe you prefer? Let us know!