It looks like matzo, it tastes like matzo, but it’s really…. bread. The Chief Rabbinate’s Fraud Division has put out a statement urging all Israeli shoppers to be on the lookout for certain brands of matzo thought to have been baked in contravention of Passover rules, meaning eating it on Passover is, religiously-speaking, the same…
I hosted a St. Patrick’s Day dinner party last week. We drank a lot of beer, but I still have plenty left that I’d like to use up before Passover (Michelle, I accept your cupboard cleaning challenge). There are many wonderful uses for beer (like Guinness Braised London Broil), but my current favorite is beer…
Have an old bread machine hanging around? Want the taste of challah without the effort? I’ve made this delicious egg bread from a recipe in this cookbook. It’s delicious for sandwiches, french toast, regular toast, and dunked into soup. This past summer I bought my bread machine for $25 at the local Goodwill. It came…
To participate in the sustainable food movement today is to live on the edge of irony. Especially if you’re taking part in the movement from a seriously urban setting like, say, Washington, D.C. What do I mean by this? Just look at this summer. Over the past few months, I’ve taken digital pictures of my…
2 cups of flour 1/2 to 3/4 cup of sugar 1 1/2 teaspoons of baking powder 1/2 teaspoon of baking soda 1 teaspoon salt ½ stick of softened butter ½ cup applesauce 1 beaten egg The zest of one orange 3/4 cup of orange juice 1 teaspoon of cinnamon 1/2 teaspoon of freshly grated nutmeg…
Yom Kippur stirs my strongest Jewish food memory – it’s strange, but true. Since I was in the single digits I can remember walking to Ne’ila services with my mother and father, carrying a bag filled with two essential components of our holiday inside. One was a three-pound sack of apples, the then ubiquitous McIntosh…
I’ve been working on a few bread projects lately: sourdough starter, and the no-knead focaccia-style bread recipe from the NY Times last year. Today, I completed a successful merger and the result? Only half a loaf left, after my parents & I were through with it at dinner. The no-knead recipe goes something like this:…
This soup isn’t overly rich and is hearty enough for a main course, with a salad or a green vegetable. To cut the time, use a food processor to slice the mushrooms. Serves 4 INGREDIENTS: 1/2 ounce dried wild mushrooms 1/2 of a 1-pound loaf of walnut bread, such as from Acme Bread, cut into…
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