Those the camp buses have rolled back into town. (Didn’t they just leave? Wasn’t it yesterday that all the trunks were being packed?) It’s been a while … more

There can never be too many tomatoes. August’s heat is always made more bearable for me by peak tomato season. I love to eat them cut into thick rounds and topped on crusty well-buttered … more

It’s not every day you’re actually encouraged to indulge in a deep-fried afternoon snack, so I feel obliged not to pass up that opportunity when Chanukah comes along. Chanukah: Host as … more

The time had finally come. There was no putting it off anymore. It was time to start some sort of exercise routine. I thought back to years ago when, with the help of my friend Carol Grob, I had … more

Judy’s off this week, so we’re reaching back three seasons — before the Mets were fabulous — to reprint a column from October 2012. Fall football Sundays and post-season … more

Guava, or guayaba in Spanish, is native to tropical areas such as Mexico, Central America, South America and the Caribbean. Because of its proximity and availability, the fruit is a part of many … more

The history of Jews and cake is a long one. Jews made sweet pastries as far back as is traceable. Coffee cakes, sponge cakes for Pesach, tarts and tortes have been part of the Jewish menu for … more

This is not your grandmother’s Pesach. It’s also not your mother’s or even ours as we remember it not too long ago. The basics are still there — matzo, potatoes and eggs — but there’s much more and greater variety, in almost unimaginable permutations and combinations. more

I love finding the commonalities among different global cuisines, and it seems that every culture has its own version of stuffed vegetables. Each tradition has variations of spices and stuffings, but … more

Fall football Sundays and post season baseball usually wipes out “couple’s time” as we know it. more