Chocolate Brown Sugar Babka Recipe

brown sugar babka main

I don’t have much of a sweet tooth, so it’s rare that I get very excited about a dessert. But chocolate babka, a yeasted, eggy hybrid of brioche and challah, with a thick swirl of cinnamon and dark chocolate in the middle, is an exception. Though its origins are in Eastern Europe, every Jewish deli worth its (kosher) salt has a babka they swear is the best. Well guess what: this babka is in fact the best.

Posted on October 12, 2015

Read More »

Ginger Glazed Lamb and Beef Lollipops

ginger glazed lamb lollipops

Any person who has visited Israel knows that a stroll through the shuk (Israeli market) is a multi-sense experience: the bright colors, the sweet and spicy smells, the mix of loud voices and of course the endless flavors. This magical experience is heightened before Jewish and Israeli festivities, and especially around the High Holidays. The apples and honey, the red pomegranates, round challah bread and many other traditional foods can be found in every corner.

Posted on September 30, 2015

Read More »

Parsnip, Cherry, and Walnut Coffee Cake with Gingerbread Glaze Recipe


I don’t remember not eating parsnips. My paternal grandmother, who was exceedingly ahead of her time in caring about our health through food, made parsnips a part of her cooking lexicon, alongside a never-ending greenmarket of other vegetables.  That’s not  too surprising because, although she was born and raised in the U.S., her family’s heritage was Byelorussian Jewish. But even in her 1970s-enlightened-Jack LaLanne-style kitchen, parsnips, poor parsnips, were most often relegated to soups and simple steamed side dishes, along with carrots and other root vegetables.

Posted on September 25, 2015

Read More »

Pumpkin Beef Chili

pumpkin chili main

My husband and I just bought our first house – such an exciting milestone – and so for the first time, we are also building our first Sukkah for Sukkot. And just to be clear, my husband is in charge of building the Sukkah and I am in charge of filling it with delicious food. When I started to plan our holiday menu I wanted to make something that is easy to carry outside, can be made in one pot and not too much work, as we continue to get settled in our new home.

Posted on September 24, 2015

Read More »

Four Fresh and Elegant Yom Kippur Break-Fast Recipes

caramelized red onion and dill frittata main

Break-fast is all about indulging. Everybody is starving and has spent all day contemplating what they are going to “break their fast on” (or is that just me?) Make it worth their while – give them foods that will make them lick their lips and dip into like this charred eggplant dip with maple drizzle – it is smoky but sweet- perfect to serve along with crudite or warmed bread. I love making the caramelized onion, dill and smoked salmon frittata because its the ultimate Jewish all-in one dish. All that’s missing is the bagel, which no doubt, you will serve alongside. As a child, I always grew up eating my mom’s delicious avocado and hearts of palm salad.  Its just one of those dishes that tastes like home to me, which is why I always have it on my break-fast table. But, the piece de resistance is without a doubt the Sticky Date Bread Pudding. Warm toasty challah, doused in gooey, sticky caramel sauce that’s been sweetened with golden dates…it’s perfection.

Posted on September 16, 2015

Read More »

10 Wines that Pair Perfectly with Rosh Hashanah Brisket

wines to pair with brisket for Rosh Hashanah

As you prepare for Rosh Hashanah, you have likely been focused on your menu and all the traditional foods to eat such as tzimmes, kugel, challah, apples and honey and brisket. But the wine you serve with those beloved foods is just as important.  I have put together 10 wines – 5 kosher, and 5 not – that will pair perfectly with your holiday menus. And especially your holiday brisket.

Posted on September 11, 2015

Read More »