Continued From Part I: How to Start a Kindness Revolution — With Cookies Earlier, Greenspan had provided me with some background on her connection with the non-profit that raises funds for research into cures for pediatric cancer. She has known co-founder Gretchen Witt for years, before Witt was married and had a son Liam, and…
The first time I tried rugelach from Marzipan Bakery was not in Israel, where the famous bakery is located, but in an office in Midtown Manhattan. A then-coworker of mine had schlepped home two kilos (more than 4 pounds) of the chocolate swirled pastries in his carryon and was gleefully handing them out like an…
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference. On a chilly December morning, dozens of people gathered around bowls of dough, ready to bake. What brought us there was the at the Isabella Freedman Jewish Retreat Center in Connecticut, and more specifically, a workshop entitled “Yeast of Eden: Baking…
The Rockleigh Country Club looked like it had been transformed into a giant, glitzy bakery. Tables in the posh banquet hall were decked out with mixing bowls, spatulas and zipper bags in which all the ingredients for a water challah had been carefully measured out for each cook — all 1,400 of them. It was…
The that inspired Jessica Fechtor’s blog, Sweet Amandine, next to a copy of her new memoir, “Stir.” For a while, Jessica Fechtor — author of the just-published memoir “Stir: My Broken Brain and Meals That Brought Me Home” — was two people to me. The first was the unnamed graduate student, part of the Jewish…
Nechamit Rosen’s kosher cupcakes. Photograph courtesy of Nechamit Rosen These days, a lot of women are talking about the importance of “leaning in,” but Nechamit Rosen, head pastry chef at the Kosher Marketplace, a kosher goods staple on Manhattan’s Upper West Side, knew how to do that before she picked up Sheryl Sanberg’s bestseller. Two…
Fruit-and-nut croquants, baked by the author, from Dorie Greenspan’s ‘Baking Chez Moi.’ Photograph by Gayle L. Squires Dorie Greenspan has cracked the code of how the French bake at home for family and close friends. Forget the fussy confections on display in pastry shop windows in even the smallest Gallic towns. In her latest cookbook,…
Photograph by Gayle L. Squires The word croquant can be both an adjective and a noun. As an adjective, it’s easy: It means “crunchy.” As a noun, it can be confusing: It usually refers to a cookie, but there are bunches of cookies that carry the appellation and, depending on who’s making them and where,…
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