By Sonya Sanford, The Nosher via JTA
• Published December 8, 2017
The Japanese word okonomiyaki is derived from two words: okonomi “how you like it” and yaki “grill.” Okonomiyaki is a customizable Japanese savory vegetable pancake. Like a latke, it gets cooked...
Ingredients:1 ¾ cups all-purpose flour1 tsp. baking powder¼ tsp. salt¾ cup granulated sugar¼ cup oil2 large eggs1 tsp. vanilla bean paste, or pure vanilla extractBlue food coloring1 cup powdered sugar,...
Ingredients:
1 Unbaked pie dough fitted into a deep-dish pie plate (I used a standard flaky tart dough, although any all-butter pastry dough works. To see my recipe for Perfect Pastry Crust, go...
You can substitute any fresh-cubed or sliced fruits for the berries. *The tart can also be made in individual 3-4” tart pans. Ingredients:Pastry Dough:18 tbsp. (255 g.) unsalted butter, at room temperature1c....
By MARGI LENGA KAHN, Special to the Jewish Light
• Published November 16, 2017
When was the last time you had anything but pie for your Thanksgiving dessert? Ever heard of anyone making Thanksgiving cake or Thanksgiving muffins? Probably not. Nor are they your traditional Rosh Hashanah...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Ingredients:1 cup golden raisins, soaked in 2 cups very hot water for 20 minutes 1 tbsp. active dry yeast ½ cup (and a pinch) granulated sugar 6 cups (approximately) all-purpose flour or bread flour Finely...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Ingredients: 4-5 large ripe, but not soft, Bartlett pears ¾ c. dry white wine ¾ c. water ¾ c. granulated sugar 10 cardamom seeds, lightly crushed with back of a knife or with mortar and pestle cloves ½...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Many of us associate Sukkot with the sukkah that synagogues and many families build in celebration of this festival, which is one of three Jewish pilgrimage holidays celebrated each year.
These sukkahs...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published October 4, 2017
Ingredients:1 large eggplant, ends trimmed, and cut into ¼-inch slices 2-3 tbsp. olive oil, plus more for oiling baking dish Salt and pepper, to taste 3-4 ripe, medium tomatoes, cored, thinly...
Margi Lenga Kahn, Special to the Jewish Light
• Published October 4, 2017
Ingredients:Squash:1 large butternut squash, about 3 lbs., yielding about 7 cups of peeled, 2-inch cubes4 tbsp. extra virgin olive oil2½ tbsp. balsamic vinegar 5 sprigs fresh thyme or rosemary,...
BY MARGI LENGA KAHN, SPECIAL TO THE JEWISH LIGHT
• Published September 14, 2017
Joan Nathan, in her newest cookbook, “King Solomon’s Table,” takes us on a historical culinary journey to reveal the origins of heritage Jewish cooking. The fascinating chronology, stories and easy-to-follow...
(Recipe slightly modified from “King Solomon’s Table” by Joan Nathan)As an alternative to brisket, or perhaps an option on your holiday table, here is Nathan’s recipe for Fessenjan, a Persian walnut...
