Sometimes we top challah with sesame seeds, other times with poppy seeds. Sometimes we add raisins or, at Rosh Hashanah, form it into a round. What we — and I’m going to go ahead and speak for the majority of Jews here — haven’t done is add kiwi juice to our dough. “Modernist Bread,” a…
Baking and I have a complicated relationship. It was certainly the first thing I was allowed to do in the kitchen — I was a pro at whipping up brownies, cookies and cakes of the boxed variety (until the oven became involved) as early as age three. But it was also the source of a…
Confession time: Until a few days ago, I had never made challah. I realize this isn’t entirely anomalous among the general Jewish population (though challah-making certainly does seem to be a growing trend). But as the food editor of the Forward, this just felt like something I should know how to do. And so, upon…
A day after attending James Beard Award-winning chef Michael Solomonov’s Israeli brunch, part of the New York City Wine & Food Festival (NYCWFF), I’m still too full to type much — so my pictures will have to tell most of the story. First, there was a basket of beautiful little bourekas, flaky pastries filled with…
This is the easiest, best tasting challah in the entire world. This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on…
Here are the nominees for Forward Food Choice Award for best Jewish bakery. Learn more about the awards and vote for your favorites here. Breads Bakery Co-founded by Israeli-born, New York-based Gadi Peleg and Israeli star baker Uri Scheft, Breads Bakery turns out some of the most delicious babka in the city along with exquisitely…
A Tel Aviv coffee shop is offering free challahs for those who need them in a novel way — by leaving challahs on café tables for an hour each Friday afternoon. Coffee Station at 152 Ibn Gabirol Street, the street Israelis pronounce as Even Gvirol, will have challahs on tables from 3:30-4:30 p.m each Friday,…
Once a month, I teach a class in baking challah. There are no machines involved. The (adult) students and I gather the ingredients, proof the yeast, mix in the flour and sugar, eggs and honey, salt and oil. Month in month out, we work off of the same recipe and turn and twist, punch and…
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