When it snows, I bake. This past snowstorm, I wanted to try something new (and old), mandelbrodt or mandel bread. An Eastern European Jewish dessert, which literally means almond bread, is in essense Jewish biscotti. Biscotti means “twice baked” in Italian and the double baking processes — once in a loaf form and once after…
As a participant at the 5th annual Hazon Food Conference in Sonoma, CA I was set to learn about the current state of the Jewish food movement. I was ready for the conversations about raw vegan fare, workshops on organic produce, and sessions on new urban farming techniques. But as I looked at the first…
Recipes can be like a blind date: the ingredients sound intriguing, expectations run high but the finished product is not always as advertised. If the date doesn’t pan out, it’s one evening. But when a recipe that dirties a big pot has the nerve to fall flat? This deserves the Yiddish thumbs-down “doss hot mayn…
As a child, Mothers Day was about making my mom the kinds of crayoned cards and beaded necklaces I now relish receiving from my own children. As a teenage and then adult daughter, it became about honoring my mother and grandmothers by visiting with them. We would go out to New Jersey, where I grew…
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