Buckwheat groats, or kasha, is a dish that I did not like until I was well into adulthood. My grandmother made it all the time. She ate it almost every day, and it might have been healthy had she … more

I realize that for the first time in a long time, I don’t know what I’m going to write about. Nothing funny happened this week; my husband Jerry didn’t do anything out of the ordinary (rare), he didn’t have any funny fasting stories, I wasn’t annoyed at anything, and I had an uneventful, relaxing weekend. more

Rabbi Hanoch Hecht, a Chabad rabbi in upstate Rhinebeck, competed on“Chopped” with tzimmes, a traditional sweet stew made of carrots. DESSERT TZIMMES Courtesy of Hanoch … more

When I go to a kosher bakery anywhere in the world, I look for poppy seed rolls. I love them for their delicate and shiny pastry and for their sweet, inky, fruity and slightly bitter poppy seed … more

For years I made Nach Waxman’s “most-Googled brisket recipe” for every Jewish holiday. My family loved it, but eventually we got tired of the same ol’, same ol’. One … more

I’m Yemenite, and my husband and his family are Bukharian Jews who hail from Uzbekistan. After we married, my mother-in-law gave me full tutorials on several traditional Bukharian dishes that … more

A new Food Network show stars best-selling blogger and chef Molly Yeh, whose recipes are inspired by her Jewish-Chinese roots, the Midwest and farm life. In the seven-episode show, “Girl … more

It’s time to roll out the grill and start cooking outside. It is almost summer, and we sometimes get more than two days in a row of sunshine and blue skies. The kids are done with school, … more

By Mayer Fertig Issue of Nov. 28, 2008 / 1 Kislev 5769 After waiting several long months for final sign-offs by health and building inspectors, the Five Town’s fourth full-service … more

Drinking wine — one of life’s great simple pleasures. With each sip from a stemmed glass, the libation holds a layered history and mystery that led to the taste of this moment. … more