Shani R. Friedman, In partneship with TC|Jewfolk
• Published June 19, 2022
During the pandemic, many people have taken up hobbies or learned new skills, some to keep from losing their minds, others for more entrepreneurial reasons. Dolly Meckler, founder of Challah Dolly, falls into the latter camp. Having left New York...
(JTA) — Few people have any great solutions for this difficult moment in human history, but Sudeep Agarwala is one of them.As a yeast scientist, Agarwala spends much of his time thinking about the single-celled fungi that allow bread to rise. So when...
CHICAGO (JTA) — As the world grapples with the coronavirus pandemic, we’re all tasked with slowing its spread through social isolation. That’s not necessarily a big ask for someone like me. I can deal with people in short bursts but, for the most...
By Margi Lenga Kahn, Special to the Jewish Light
• Published September 19, 2019
I have always enjoyed Greek food, the distinctive flavors of fresh parsley, dill, garlic, oregano, cinnamon, allspice and honey, and the use of fresh lemon in so many dishes. And, of course, the luscious vegetables that thrive in Mediterranean climates:...
Ingredients:Heaping ½ c. raisins, black or gold, soaked in ½ c. hot water for 30 minutes and drained (reserve water, if using).1 c. milk, almond milk or water (You can use the soaking water after draining the raisins and add enough other liquid of your...
Ingredients:1 pound portion of unbaked challah dough, kneaded and risen for 1½ hours, or held overnight in the refrigerator. 2 hardboiled eggsDirections:Cut off a fist-size portion of the dough, set small portion onto the side of your counter and cover...
Recipe adapted from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins
• Published August 31, 2018
Ingredients2 cups warm milk or water, about 110 degrees1/3 cup granulated sugar7 tbsp. unsalted butter or vegetable oil, plus more for oiling bowl and pan2½ tsp. active dry yeast (or 1 package)3 large eggs, lightly beaten1 large egg yolk, lightly beaten2...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 31, 2018
Culinary traditions and culture are intrinsically linked. Nowhere is this more evident than in the foods we associate with our Jewish holidays. You probably can name several such foods off the top of your head: latkes on Hanukkah, hamentaschen on Purim,...
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 grated zest of 1 medium orange 3 large...
Ellen Futterman, Editor
• Published October 19, 2016
BreadwinnerIt can feel empowering to be part of something much bigger than we are. That’s more or less the idea behind the Great Big Challah Bake St. Louis, which is slated for 7:30 p.m. Nov. 10 at the Clayton Plaza Hotel.The challah bake is part of...
BY BETH KISSILEFF, JTA
• Published September 28, 2016
Alon Shaya, executive chef and partner at New Orleans restaurants Domenica, Pizza Domenica and Shaya, and named best chef in the South by the James Beard FoundationFor Shaya, challah is central to the Rosh Hashanah festivities.“I love keeping our...
If butternut squash challah sounds a bit bizarre, it’s actually quite similar to a pumpkin or sweet potato challah, which may be more common. The texture of this dough is smooth, slightly sweet and pairs perfectly with savory sage. It is equally delicious...
