Tag: Tradition
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The Tail End of Sukkot & Knish instead of Stuffed Cabbage: A Shanda or the Perfect Nosh?
Never Binge-watch and Bake at the same time: Before we delve into the details of the breakdown of the days of Sukkot, it’s worth mentioning that I have been baking since I was six. It all started with helping my Saba (‘grandfather’ in Hebrew) make Ka’ak biscuits in my grandparents’ kitchen in Forest Hills, NY,…
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The Days of Sukkot – a Break-down of Exactly What is Happening:
A breakdown of the sukkot celebrations: A bit more depth about the last days of Sukkot: Now that I have given you a breakdown, it’s time to share some of my thoughts and feelings and how I have, over the years, come to understand these holidays and this period in the Jewish calendar, especially from…
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Potato Knish
The original knish was created as a snack food in Eastern Europe—a thin pastry that encased a filling, making it easily transportable. In the Lower East Side of New York at the turn of the 20th century, peddlers would put homemade knishes in their carts and sell them as a quick snack. In 1890, Yonah…
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Wine & Challah blog Sukkot 2023
This week: Reflections on this past Yom Kippur: I always feel anxious about Yom Kippur. Fasting has never been my strong suit, especially when it’s combined with one of my favorite responsibilities, which is greeting and catching up with many women in my community. Some of these ladies I won’t see again for a whole…
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T’beet – Iraqi Jewish Chicken & Rice in a Pot
Iraqi Shabbat stew with spiced rice and chicken is usually served on Shabbat, just like Ashkenazi cholent. Below, I give two different cooking times: one for a very slowly cooked dish and one for a much faster cook. This really depends on when you want to serve it and what your oven capacity is. I…
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Pastilla – Moroccan Chicken Filo Pie
I had the amazing privilege of traveling to Morocco in 2023. It was truly an experience to visit what was once home to a massive Jewish community. We were welcomed with so much warmth and food! Moroccan cuisine is so vibrant and delicious. The constant combination of sweet and savoury in every dish has always…
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Kreplach – Jewish Meat Ravioli
Around the 16th century, Eastern Europeans started making filled pasta, likely influenced by both the Tartar invasion from Asia in the East and Italy in the South. Regardless, this was innovative. It’s hard for us to imagine, but it hadn’t occurred to the people of Northern Europe to boil their pasta; they were frying it…
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Aunt Eudice’s Brisket
My aunt’s brisket consistently delivers—well, almost every time. Her cooking is no-fuss: nothing overly complicated, but always, I mean always, delicious. Her brisket recipe is straightforward, demanding very little from the cook except patience and time in the oven. The first time I attempted to recreate it, I followed the recipe to the letter—or so I…
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Swinging Chickens & How to Burn Cabbage
In this weeks Blog: Rosh Hashanah Reflections Rosh Hashanah as a Rebbetzin in a large community comes with a tremendous number of benefits and equally involves far more running around than it does actual praying. In fact, this year, for the first time, I swapped my heels for ballet flats and embraced the fact that…
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Compôte
On the inside of the door of my Savta’s fridge, there were always two large glass jars that had once held instant coffee, filled continuously with her delicious compôte. In my Savta’s world this was considered an easy go-to snack. If you want a snack, have some compôte! Thankfully my Saba always had a hidden…