Gayle L. Squires
By Gayle L. Squires
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Recipes Jelly Doughnuts, Step-By-Step
You can fill these doughnuts with whatever you’d like — here I used raspberry jam. We cut the dough with a drinking glass, which made a dozen. Obviously the number will depend on the size of your glass. 2 packets (2 tablespoons) dry yeast ¾ cup warm water 1 cup whole milk ¾ cup sugar…
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Recipes Scrolled and Rolled Megillah Buns
Inspired by the shape of megilla scrolls, these cinnamon buns (still unglazed above) make mouthwatering mishloach manot, or purim gifts. Both the Gregorian and Hebrew calendars have given us a little wiggle room this year with an extra day — February 29 — and an extra month — Adar Bet. Many people welcome the month…
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Recipes Bialys With a Mission From ‘Hot Bread Kitchen’
For Jessamyn Waldman Rodriguez, the bialy is the quintessential New York Jewish ethnic bread. And so the puffy onion-filled roll was one of the first recipes she developed after founding , a commercial bakery and social enterprise that she jokingly refers to as the “United Nations of bread.” Related Traditional Onion Bialy Recipe You can…
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Recipes A Latke Alternative With an Italian Accent
Fried chickpea fritters known as panelle are simple, versatile and easy to make ahead. What could be better for a Hanukkah party? Italians know how to fry. During the week I spent on a food-writing retreat at the in the center of Sicily last summer, I ate a dizzying array of foods that had swum…
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Recipes Cornbread Stuffing With Mushrooms, Delectable and Dairy Free
This parve cornbread stuffing starts with homemade dairy-free cornbread, which gets its moisture from easy-to-make creamy corn “milk.” My family’s Thanksgiving stuffing tradition is Pepperidge Farm. Those salty croutons flecked with a mix of herbs and spices, tossed with cooked celery, onions and mushrooms, and drowned in broth before being toasted in the oven (we…
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Recipes Michael Solomonov Shares Israeli Recipes and Recollections in ‘Zahav’
Award-winning chef Michael Solomonov spends five nights a week manning the bread station at his popular Philadelphia restaurant Zahav. His new cookbook shows readers how to reproduce the prized pita and laffa at home. Michael Solomonov and business partner Steven Cook may have opened nearly a dozen Philadelphia restaurants in the past decade, but Chef…
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Recipes Enjoy Sukkot, Sicilian-Style
Living in an apartment 20 stories above the streets of Manhattan can make relating to the holiday of Sukkot and its harvest celebration somewhat difficult. But spending time this summer in Sicily, an island with a dramatic and rich agricultural heritage, re-acquainted me with the agrarian setting in which so many of our holidays originated….
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Recipes Cassatelle (Ricotta-Filled Turnovers)
Cassatelle are ricotta-filled turnovers common in the eastern part of Sicily, and Mario, Executive Chef of the Anna Tasca Lanza cooking school, attributes their origins to the Arab and Spanish flavors and techniques. The dough uses semolina flour and feels like fresh pasta. Wine in the dough provides both flavor (a bit of sweetness) and…
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