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…
Baking and I have a complicated relationship. It was certainly the first thing I was allowed to do in the kitchen — I was a pro at whipping up brownies, cookies and cakes of the boxed variety (until the oven became involved) as early as age three. But it was also the source of a…
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…
Both nights of Rosh Hashanah, we recite the shehechiyanu blessing of thanks for reaching this moment, for experiencing a new or special occasion. On the first night, we say it in celebration of the new year. On the second night, for those who celebrate two days of the holiday, the new year is no longer…
New Cookbook: “Modern Jewish Baker” by Shannon Sarna New Food: Guava This recipe was inspired by my friend and colleague Jennifer Stempel, who loves combining her Cuban and Jewish heritage in dishes like Cuban matzo ball soup, plantain knishes and guava hamantaschen. Guava and cream cheese pastries are one of the most classic sweets at…
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