When I was working my first post-college job in the library of the Dallas Morning News, I had more papers at my disposal than anyone in the pre-internet era would have known what to do with. As I did my work, filing and cross-filing clips and attending to back-end content of one of the first […]
This is a family favorite, and probably one of the most requested dishes I make. It is just the right amount of salt and grease to be perfectly satisfying, if not the best thing for you. The chicken breasts brown quickly and have a lot of flavor. Ingredients 1.5- 2 lbs of boneless, skinless chicken […]
I had already had enough of Thanksgivukkah and its menurkeys (that’s a menorah shaped like a turkey for you blissfully uninitiated) when I saw the bourbon pecan pie adorned with Chanukah gelt. This was supposed to be yet another recipe merging the Chanukah and Thanksgiving traditions, but really it was just a pecan pie with […]
First, I’d like to give you a little background about how I learned to leyn as an adult, more than 20 years ago. Avrom and I moved to North Carolina, and not knowing anyone, we started going to Beth El, a small Conservative congregation, figuring it was a good way to meet other people. It […]
Chanukah and Thanksgiving coinciding is an extremely rare alignment of the Hebrew and Gregorian calendars. I’ve created pumpkin cream filled sufganiyot as my offering for Thanksgivukkah. Ingredients: ¼ cup lukewarm milk or water 1 teaspoon dry yeast 3 tablespoons sugar 1 whole egg plus 1 egg yolk 3 tablespoons sour cream or vegetable oil Pinch […]
This makes a great filling for my orange-inflected sufganiyot, and serves as my offering for Thanksgivukkah. Ingredients: 1 1/2 cup light cream or half and half 4 egg yolks 1/4 cup plus 2 tablespoons pumpkin puree 1/4 cup plus 2 tablespoons granulated sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon […]
This Friday we remember the 50th anniversary of the assassination of President John F. Kennedy. I am not old enough to remember the how Nov. 22, 1963 unfolded, but I was there. It was one of those events, that although I was too little to comprehend it, shaped the place I was from and my […]
1 recipe of parve pie crust 1 (15-ounce) can pure pumpkin 3/4 cup (packed) golden brown sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt Pinch of ground cloves 3 large eggs 1 1/4 cups canned Thai coconut cream pecans to decorate edge Preparation Position rack in bottom third […]
This is a great end-of-summer dish if you can find these brightly colored radishes. We get them from our Community Supported Agriculture (CSA) program through Vertias Farm in New Paltz, N.Y. Farmer’s markets are also a great source. The watermelon radishes don’t taste that different than their small, red salad-staple counterparts. Roasting them, however, alters […]
Ingredients for the crust: 2 1/2 cups unbleached all purpose flour 1 tablespoon sugar 3/4 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 5 tablespoons (or more) ice water for the filling: 1 cup plus 1 tablespoon sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 cups whole pitted cherries (about […]
