By Margi Lenga Kahn, Special to the Jewish Light
• Published September 16, 2015
For many American Jews, the meal breaking the Yom Kippur fast features tables laden with lox, bagels and cream cheese; kugels or blintzes: fruit-jeweled Jell-O molds; and coffeecakes. We simply assume that this is the standard menu for all Jews returning...
By Margi Lenga Kahn
• Published September 28, 2014
Ingredients 1 12-ounce package wide egg noodles1 ½ tsp. salt 7 tbsp. unsalted butter, divided, plus more for oiling panZest & juice from 1 medium orange, divided 1/3 cup dried cranberries 8 oz. block of cream cheese, melted1 ¾ cups whole milk,...
Ingredients2 ¼ cups (1 lb.) Du Puy lentils (small green lentils available in bulk or in boxes)1 medium red onion, diced1 cup golden raisins1/3 cup fresh pomegranate arils (from approximately one half of a medium pomegranate)Vinaigrette:1/3 cup extra...
(Adapted from “The Holiday Kosher Baker” by Paula Shoyer)Ingredients¾ cup blanched sliced almonds1 cup granulated sugar3 large eggs, at room temperature½ cup extra virgin olive oil, plus extra for oiling pan1 cup unbleached all-purpose flour, plus...
By Margi Lenga Kahn, Special to the Jewish Light
• Published September 19, 2012
Fasting on Yom Kippur helps us to focus on the spiritual task of contemplation and self-renewal. We end our fast with a rejuvenating meal featuring lighter comfort foods that are easy on our stomachs and satisfying to our souls. Traditional “break...
