Once you make your own pita bread, you will never go back to store-bought. It’s a relatively quick bread to make from scratch since it only requires 1¯½ to 2¯½ hours of rising. And there is nothing quite as gratifying as watching the pita rise...
One of my favorite memories from my youth was cooking with my Bobbye, Eva Blumenfeld Chosid. She was an amazing woman. Way ahead of her time. She worked with my Papu, Harry Chosid. They had a chicken business. She taught me so many of our family’s...
By Sonya Sanford, The Nosher via JTA
• Published March 29, 2018
I first tried raw vegan coconut cream pie years ago at Café Gratitude, one of the popular plant-based restaurants in Los Angeles. Café Gratitude is a quintessential healthy L.A. eatery. The menu features dishes with titles like “I am bountiful”...
When in doubt for a good recipe, Passover or any time of the year, we often consult with Dorothy Firestone of Clayton, cook extraordinaire and author of the self-published “Table Talk: A Cookbook and a Memoir.” The following recipe isn’t in Firestone’s...
By Margi Lenga Kahn, Special to the Jewish Light
• Published December 14, 2017
Hanukkah is not over yet. There is still time to celebrate the courage that our ancestors displayed in their revolt against religious persecution and, of course, the miracle of that tiny crucible of oil that burned for eight days. Like me, many of you...
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 in oil in a fritter formation. Unlike a latke, it’s...
Story and Photos by Rachel Kor, The Nosher via JTA
• Published November 30, 2017
In many homes, there is a tradition to bake Hanukkah cookies this time of year. Whether it’s the sugar and butter mixing in the mixer, the blue and white sprinkles, or the festive menorah cookie cutters, there is something about cookie baking that propels...
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 to stljewishlight.com/pie-dough).
Pumpkin Filling:
2...
