Pumpkin spice: it’s in lattes, Oreos, fake butter and pasta. But should it be in your challah? A quick google search for Pumpkin Spice Challah yields 800,000 results, including delectable versions from the queen of breads Shannon Sarna, Jewlish, Leah Koenig and Tori Avey. But despite how delicious they all look, the Forward staff is…
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…
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…
Thinkstock As a college freshman, feeling the pressure of my first ever round of finals, and with no kitchen or supplies of any kind, I found myself yearning to bake. It was a distracting, clawing desire, pulling at the edges of my attention as I struggled in vain to study Rousseau or economic specialization or…
Photograph by Hillary Berkowitz Nussbaum It’s a stunningly simple way to a feel a sense of accomplishment and renewal — pick a recipe and execute it. It’s an exercise in presence, in clearing your mind and committing fully to the task at hand. It’s meditative. Cathartic. Next time you’re feeling restless or anxious, pressured or…
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