Yields 6 loaves 4 tablespoons dry yeast 2 tablespoons organic sugar 4 cups (1 liter) warm water 5 pounds (2.25 kg) organic white flour One 12-ounce (350 g) container of date honey (silan) 1½ tablespoons sea salt 1 cup (230 ml) olive oil 1 cup (150 g) finely-diced dried figs 1 cup (150 g) raisins…
The Tu B’Shvat Seder placed special emphasis on Shivat Haminim — the Seven Species of produce native to the Land of Israel, which are mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives and honey. Although in many parts of the world it is still winter, Tu B’Shvat — the 15th of Shvat, the…
Chinese New Year celebrations are in full swing this week. And we can’t help but notice how similar the Chinese New Year is to the Jewish one. Take, for instance, the fact that the Chinese and Jewish calendars both follow the same Metonic cycle (lunar and solar), which allows holidays to fall out roughly the…
NEW YORK (JTA) — It’s that time of year again, when tons of people — eager to fulfill New Year’s resolutions to get in shape or drop a few pounds — flock to gyms and weight-loss centers. But for Tanya Rosen, a Brooklyn-based nutritionist specializing in weight loss, it’s business as usual. Rosen’s rush will…
If one were to pick a hip-hop star to plug challah baking for a Jewish charity event, an obvious first choice would be Drake — the nice Canadian Jewish boy who went to day school and rapped about his bar mitzvah on “Saturday Night Live.” But don’t underestimate how many celebrities love the taste of…
More than 1,000 Jewish children from across New York City will gather at the Grand Hyatt on Super Bowl Sunday to make challah — one loaf to take home and one for a family in need. The 2nd annual Mega Challah Bake for Kids was organized by parents from across New York City, in partnership…
It’s rare that I walk into the Forward offices and don’t see animated faces and hear lively conversation. But on Wednesday morning, after a long, stressful night of watching and covering the election returns, the Forward staff was quiet; editors and writers sat bleary eyed and pale before computer screens, or moved slowly to and…
Over smoked fish and coffee at Russ & Daughters Café on a recent morning, I asked Uri Scheft to tell me his favorite bread. “The last one that came out of the oven,” he said, without missing a beat. He was teasing, of course — but those words might as well be his professional mantra….
100% of profits support our journalism
