If you grew up in an Ashkenazi Jewish home, you might remember the delicious oven-baked brisket your mom served up for holidays.
In 1950, Rose Joshua and Fannie Schanfeld met with H. David Dalquist, owner of the Scandinavian cookware manufacturing company Nordic Ware, to discuss a proposal.
Among the pages of a medieval Middle Eastern cookbook lies a 600-year-old recipe with a title equal parts perplexing and alarming: “Meatballs Cursed by Jews.”
I slumbered eyes-open through childhood seders, bored out of my mind, wondering if that meant I was the Wicked Son, or in my case, the Wicked Daughter, who counted even less.
This year for Purim, which begins on the evening of February 25, why not celebrate with a dish that evokes the setting of the Megillah (the story of Queen Esther) in ancient Persia?
Hanukkah’s great culinary divide runs right across my brother Paul Freedman’s dining room table in suburban Pelham, New York.
Learn to prepare these flavorful Israeli foods with Moment Talk of the Table Contributor Chef Vered Guttman.
During the coronavirus quarantine, I spent several months cooking for, and helping, my daughter Merissa in New Orleans, where she was recovering from surgery.
Do you have your own favorite challah recipe? How about some baking tips and tricks you *swear* guarantee perfect loaves every time? Share them in the comments and spread your wisdom to the rest of us challah-lovers.