Zaatar and Olive Challah

 
Zaatar and Olive Challah

June 1st 2012By Tamar Genger MA, RD

This savory challah made with olive oil and flavored with Zaatar, it goes really well with Hummus.

 

Water Challah

 

June 23rd 2011By joyofkosher

 

Vitamin D – Demystified

 
SunFlowers1

February 21st 2011By Tamar Genger MA, RD

 

Vanilla Rugelach

 
Vanilla Rugelach

January 27th 2012By Melissa Kaye Apter

All Rugelach is good, what can be wrong with a rolled pastry and you might think chocolate filing is the best, but that is before you try these Vanilla Rugelach.

 

Two-Toned Pumpkin Challah

 

November 15th 2011By Nechama Tawil

Pretty as pie and tastes like it too!

 

Ten Commandment Challah

 
ten commandment challah

May 21st 2012By tzirelchana

It is traditional to bake a challah fashioned to resemble the 10 commandments for Shavuot. This challah represents the 10 commandments--- one letter per commandment. I can't imagine writing them all out in dough. The idea comes from Rabbi Dovid Meisels's wonderful book "Shavuos Secrets." Think of this as edible arts and crafts, fun for you and the kids and certainly a wonderful centerpiece for the day we celebrate recieving the Torah.

 

Simply Irresistible Rugelach

 
Simply Irresistible Rugelach

August 28th 2013By joyofkosher

Rugelach, meaning "little twists" in Yiddish, originated in Eastern European Jewish communities. The rugelach is something of a hybrid pastry, resembling a small croissant at first glance but boasting the consistency of a danish. To further confuse matters, rugelach are also sometimes mistaken for schnecken pastry which are rolled and sliced like the American sticky bun. Either way, rugelach are in good company in their large extended family collectively known as viennoiseries. Whatever you decide to call them, we highly recommend baking up a batch today!

 

Sara Maybergs Water Challah

 
Sara Maybergers Water Challah

June 23rd 2011By joyofkosher

This recipe was given to us from Neomi Gniwisch who got it from Sara Maybergs who got it from Mrs. Schwartz...

 

Rich ‘n Tasty Mixed Wheat Egg Challahs

 
challah

March 2nd 2012By Tamar Ansh

You may halve this recipe very easily if you prefer less for your family

 

Quick & Easy Egg Challahs

 
Rosh Hashanah Challah

September 13th 2011By Tamar Ansh

 

Potato Kugel

 
Potato Kugel

August 12th 2010By Tamar Genger MA, RD

There is nothing like a classic potato kugel, easy, delicious and comforting any time. Perfect for a side dish on Shabbat or a holiday. Freezes well, reheats well and is a favorite.

 

Persian Cauliflower and Raisin Kuku

 
Persian Cauliflower Kuku

December 27th 2013By Tina Wasserman

Kuku might sound like a silly name but it is a delicious omelet-like pancake made in Iran. Before 1935 Iran was called Persia and Jewish people have lived in Persia for almost 2500 years! When King Solomon’s Temple was destroyed in 586 BCE thousands of Jews were exiled to Babylonia which, at that time, included the lands of Persia. You might know one famous city in Persia? Shushan is in Persia and Esther and Mordecai lived there! Kuku are light and fluffy and often contain vegetables and green herbs. Here are two recipes, one using cauliflower and one with spinach. Persians introduced the Moors to spinach and cauliflower was introduced to Persian cuisine from neighboring Asia Minor (now part of Turkey). After the Moors conquered Spain they introduced the vegetables to the Jews and, along with raisins, were favored by the Spanish Moors and Jews for centuries. When the Jews were exiled from Spain in 1492 their cooking traditions continued. So, whenever you see a recipe that combines raisins with spinach or cauliflower, together you can tell that it is a dish with Jewish connections! I have added sweet raisins to the cauliflower kuku. This combination is often found in dishes around the Mediterranean and is a hit with children of all ages. Whenever you see the combination of spinach with pine nuts and raisins its origins are always Jewish influenced by the Arab Moors from long ago. Najmieh Batmanglij is my, and most Americans, go-to authority on Persian cuisine. Her recipes inspired me to create the following. Kuku can be served hot out of the oven, room temperature or cold. This is a perfect recipe to make with children because it can be served whenever you have time to eat it as a snack or re-warmed as a light lunch or brunch dish.

 

PB&J Babka Buns

 
pb&j babka buns

November 16th 2011By Hadassah Sabo Milner

 

Onion and Thyme Challah Rolls

 

January 23rd 2012By Jamie Geller

 

NOT VEGAN HONEY WHEAT PECAN RAISIN CHALLAH

 

June 22nd 2011By Barbara Shlachtman

It is important to use top quality premium ingredients (like King Arthur Flour)for this recipe to be really special. The flour really, REALLY makes a difference.

 

No Knead Challah Bread

 
No Knead Challah

November 30th -0001By Tamar Genger MA, RD

This recipe is based on the King Arthur Flour one. It is a very nice bread, but not my favorite challah. Still it is so easy and worth saving for a lazy day.

 

Mexican Bread/ Challah

 
mex-bread

March 5th 2012By Shifrah Devorah and Zipporah Malka

One of the best challah recipes I’ve ever tasted. Once you taste this recipe, I hope you will agree. Serve this bread hot if at all possible.

 

Lemon Rugelach

 
Lemon Rugelach

January 27th 2012By Melissa Kaye Apter

A classic Jewish food, Rugelach, a rolled pastry gets updated with the fresh flavor of lemon.

 

Leek Prasas

 
Prasa de Leek2

August 20th 2013By Avi Levy

Enjoy these leek and beef patties on Rosh Hashanah for the simanim of leeks. “May it be your will, L-rd our G-d, to cut off our enemies.” The Hebrew word for leek, karti is similar to the Hebrew term yi-karaytu, meaning to cut off.

 

Key Challah – Schlissel

 
key challah 1

April 16th 2012By tzirelchana

The first Shabbat after Passover it is time to make a Key Challah - Schlissel or hide a key inside your challah for someone special to find. Doing so will be a good sign for you to have a successful year ahead.