Chocolate Macaringues

Food science is awesome. I have never whipped eggs until they turned into an almost marshmallow fluff consistency. It’s truly amazing what food can turn into after you manipulate it enough. And that is why I call these macaringues. They are like a cross between a macaroon and meringue. They set out to be macaroons…

Pumpkin Challah

This is a new seasonal staple. What an excellent way to celebrate the end of the week and the beginning of a new season. This pumpkin challah is truly delicious. It’s not too sweet, with just the perfect hint of pumpkin and cinnamon. It makes amazing peanut butter and jelly sandwiches; and I just can…

High Holiday Recipes

Happy 5771! I love Rosh Hashanah. While there are many times throughout the year to reflect on the year past and the year ahead, the High Holidays are the most meaningful to me. So, the year past: One year ago I was working at the Washington Post, taking the GREs, anxious about transitioning into a…

Homemade Matzo

Who knew that anyone beyond the Manischewitz company could make matzo?! Now we know it can be done. It’s not like what you get in the box. It actually tastes totally different, but in a completely great way. Ingredients Source: New York Times 2 cups flour 1/3 cup olive oil 1/2 tsp. salt 1/2 cup…

Passover 2010

Passover ties for my favorite holiday. Rosh Hashanah shares the top spot, but for different reasons. For those wondering, Thanksgiving is second. I love Rosh Hashanah because that’s where I reflect most on the past year and look ahead to the adventures ahead. I look forward to Passover every year because with it brings a…

Mama’s ‘Made with Love’ Brisket

Before I posted this recipe, I asked my mom for permission. This is her recipe that she makes every year at my parent’s Hannukkah party and maybe it was supposed to be a secret! But no, she was very generous and only had one stipulation: if I post it, it has to be called ‘Made…

Matzo Brei

Matzo what? Say it with me: Maht-ZAH BRY. It’s matzo scrambled eggs that can include just the matzo, eggs and salt and pepper, or it can be dressed up with onions, peppers or mushrooms. Your choice! If you go simple, it’s best dipped in some fruit jam. Yes, say that with me too: FRUIT JAM….

Mama’s Challah

Mama’s challah. Or as my mom calls it: “the BEST challah.” And she’s right. The recipe from start to finish takes time (approximately 3 hours) so I either make it Thursday night or Friday afternoon when I get home. I prefer making it Friday so it’s fresh and warm out of oven; Here’s the secret:…

Rugelach

Cooking is a surprisingly great distraction when you’re fasting. I don’t usually fast, trust me, but on Yom Kippur (Sept. 27-28, ’09) it’s part of the holiday. When I need to taste something, I just ask James to be my taster for more salt or pepper or any other ingredient. Even though I’m standing over…

Matzo Ball Soup

I’ve talked a lot about matzo ball soup. It’s at (almost) every Jewish holiday dinner and so homey as the evenings get colder. We ate this three nights in a row — mainly because we had so much of it — and enjoyed every bite! Ingredients Source: Me, my mom, tradition 1 packet matzo ball…

Rosh Hashanah Jam Cake

L’Shana Tova! We’re celebrating 5770 — wow! That’s another thing I love about fall, the High Holidays mark the changing of the seasons and the beginning of a new year. More than my birthday or New Year’s Eve, the High Holidays are when I reflect on the past year and look ahead to the next….

Pot Roast with Orange and Figs

This was the main dish for Passover this year. I would rate it a 8 out of 10. However, since I had a ton leftover, James and I ate it for two nights after and on those nights it was a 10 out of 10! The extra time it had to marinate and soak up…