Zomick’s Bakery, a popular supplier of challah throughout the New York metropolitan area, reportedly has failed 10 of its last 17 inspections because of pest problems. Inspectors from the New York State Department of Agriculture and Markets have found cockroaches, beetles, mice, and birds flying and crawling around the facility on Long Island, according to…
Baking challah does not seem like a particularly frightening task. Time-consuming and delicate, yes, but not scary. But for many years, I viewed challah as something more powerful than its ingredients. Challah, to me, posed a challenge about love and marriage. In my all-girls high school — a wonderful school, I might add, though at…
New Yorkers no longer have to go to Tel Aviv for Uri Scheft’s extraordinary bread, his shop has come to Union Square. [Grub Street] Apparently, an addiction to hummus is a thing — and Kate Moss is suffering from it. Sorry, Kate. [Grub Street] Shabbat dessert is a great time for a special treat. Try…
As cookbook author Melissa Clark says, “Thanksgiving is just one big excuse to eat lots of stuffing.” For me, stuffing is simply a better way to experience the practice of dunking a piece of bread into a bowl of chicken soup. You get more doughy bready goodness, less of a mess, and in my experience,…
This past May, a Jewish delicatessen opened in Mitte, Berlin’s central (and rather trendy) district. Founded by two disc jockeys in their 30s, Oskar Melzer (who is Jewish) and Paul Mogg (who is not), and serving up house-cured pastrami, chicken liver brulée, challah and matzo ball soup in a sleekly designed space, Mogg & Melzer…
There are two general camps of cookbooks: the kind that you keep on the coffee table and the kind that you keep in the kitchen. The former are big, sumptuous, glossy numbers, usually full of exotic ingredients and complicated recipes. The latter are often less pretty but functional, stained by sauce splatters and muffin batter….
The smell of savory challahs permeates the kitchen with sweet hints of cinnamon and raisin. We knead, stretch, sweat and grunt as we shape the dough with our fingers into elaborate braids, rolls and twists. Our hands have been inherited from a long line of women empowered by a sacred undertaking: the making of challah….
Fig, Olive Oil and Sea Salt Challah. Need we say more? Smitten Kitchen An oldie, but a goodie. Apple Raisin Challah. [Epicurious] Rosh Hashanah, international style. Check out a round up of recipes from Turkey, Iran, Syria and India. [Serious Eats]( http://www.seriouseats.com/2012/09/rosh-hashanah-recipes-international-turkish-persian-indian-syrian-recipes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29 ‘Rosh Hashanah, international style. Check out a round up of recipes from Turkey,…
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