The following story, posted a year ago today, is as relevant now as it was then. As you’ve doubtless heard, the citizens of these (decreasingly) United States of America are freaking out about Thanksgiving this year, worried they’ll find themselves trapped at the table with relatives whose political points of view are painfully opposite their…
Whether you choose to make or buy, there are myriad ways to add Jewish flavor to your Thanksgiving feast. Here are a few of our favorite ideas: 1) Instead of basic dinner rolls or cornbread, try one of two pumpkin challah recipes: Shannon Sarna’s pumpkin-spice challah or Leah Koenig’s take on Maggie Glezer’s pumpkin challah…
People have some strong feelings about pumpkin spice: Some love it, some loathe it. Once autumn arrives, I want to put cinnamon, clove and pumpkin in just about everything, including challah. Once this challah bakes up, your kitchen will smell like pure autumnal heaven. If by some chance you have leftovers, it makes wonderful French…
When I was in college, living over 1,000 miles away, nothing made me feel closer to home than attending one of the weekly Shabbat dinners hosted by the Jewish organizations on campus. Every week I would meet someone new, and because we had broken bread (or challah) there was an instant bond between us. Related…
They may have been a hit when the kiddies were still in strollers — when they picked them out of those little red boxes with sticky fingers. If raisins are received while trick-or-treating, however, they will most likely be used as tiny projectiles — ones that are more likely to be thrown at you than…
Confession time: Until a few days ago, I had never made challah. I realize this isn’t entirely anomalous among the general Jewish population (though challah-making certainly does seem to be a growing trend). But as the food editor of the Forward, this just felt like something I should know how to do. And so, upon…
Photograph by Liza Schoenfein Today’s the day to get your black and orange on — and that includes food. You want to be festive, but you may not want to overindulge completely. Get ready to kill two birds with one two-toned stone. Well, at least with one two-toned cookie. I give you my recipe for…
The list of foods I don’t like is short. And today it got even shorter, because today I gave stuffed cabbage a second chance. My maternal grandmother often made this Ashkenazi classic, and as a kid I found the sweet-and-sour flavor of the sauce utterly objectionable. While everyone else at the table seemed to relish…
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