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...
By Shannon Sarna, JTA
• Published September 22, 2015
Yield: 1 dozen cookiesI love chewy oatmeal raisin cookies. But when you combine tart, dried cherries with dark chocolate chips, you get a truly unique cookie that your guests will rave about. These cookies are great pareve or dairy and can me made a few...
By Margi Lenga Kahn
• Published September 10, 2015
(Cake should be baked one day in advance of serving)
Unsalted butter for coating pan
2 1/2 cups all-purpose flour, plus more for coating pan
1 tablespoon finely grated orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2...
By Margi Lenga Kahn, Special to the Jewish Light
• Published August 19, 2015
IngredientsStreusel:½ cup brown sugar2 tbsp. flour1 tsp. cinnamon2 tbsp. butter, coldPinch of saltDough and kuchen:2¼ tsp., or 1 package, active dry yeast, or 2 tsp. instant yeast¼ c. warm water, approximately 110 degrees2 c. plus 2 tbsp. all-purpose...
IngredientsDough:½ tsp. salt1/3 c. ice water, plus an additional sprinkle or two if needed1½ c. plus 1 tbsp. all-purpose flour½ c. (1 stick) plus 2 tbsp. unsalted butter, cut into small pieces and refrigeratedFilling:10 medium-large Italian prune plums,...
NEW YORK — Forget fancy pastries, cakes or tarts: Trifles are the best dessert you can make for entertaining. They are delicious and look beautiful and impressive, but are actually one of the easiest desserts you can make.The first time I made a trifle...
Ingredients2 large heads cauliflower, leaves removed, cored and cut into florets (use stems) 2 oz. roasted unsalted cashews1 12-13 oz. can coconut milk, plus more as needed to thin½ tsp. curry powder, plus more to taste1 tbsp. plus ½ tsp. salt divided,...
Adapted from recipe by Chef Israel Aharoni
• Published March 26, 2015
Ingredients1-1/3 cups matzo meal2 large eggs¼ cup chopped fresh parsley3 tablespoons rendered chicken fat or vegetable oilSalt and freshly ground pepper to taste1 cup water1 medium onion, chopped¼ pound fresh chicken livers10 cups chicken brothDirectionsPut...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 25, 2015
I am often reminded that everyday coincidences affect our lives or, in the case of this food columnist, the themes of my columns. Let me explain. I received notice that one of my favorite Israeli chefs, Einat Admony, would be hosting a Passover seder...
By Rebecca Pliner, The Nosher via JTA
• Published February 26, 2015
As a former chef and pastry chef, I had many delicious sweet and savory treats in mind to turn into hamantaschen for this year. But I wanted to keep it simple enough to re-create in a home kitchen, yet something different to also get people excited about...
