It seems I just put away all the extra silverware and serving pieces from the New Year and subsequent holidays, and here we are on the verge of Thanksgiving planning. The clocks are about to change, … more

We look forward to the holidays with such joy and excitement — but by the time they are over, many of us have prepared so much food that we are ready for a break from all the special holiday … more

Although Sukkot and Simchat Torah are behind us, we can hold onto some of their spirit by continuing to enjoy the colorful harvest foods that I make a point of preparing for the autumn festivals. … more

Break-fasts of my youth in Boston were spent in decidedly un-kosher establishments. As soon as the shofar sounded, we took off for one of two non-kosher Chinese restaurants in the town … more

Many years ago, while sitting on the beach, I prepared my Rosh Hashanah invitation list and made my calls. Almost no one was available. It seemed that everyone was either going away or hosting. I had … more

Soon, as sunset travels hour by hour around the globe, more and more Jews will begin to celebrate Rosh Hashana. From the time I realized how the time zones work, I have always been fascinated by the … more

I am writing this from the Sunshine State after spending a delightful month with my daughter, her husband and three sons. What a joy to watch the boys swim and explore nature and try new foods in the … more

I loved having my kids home in the summer. It was the perfect time to get them involved in the kitchen and get them interested in food — from growing it in the garden to preparing it in the … more

I recently had dinner in an Italian restaurant that makes these amazing little garlic knots. They are crispy on the outside and fluffy soft on the inside — the kind of bread that pulls apart in … more

For most of my childhood, my dad grilled on a black enameled round grill. He filled it with charcoal, sprayed it with lighter fluid, let it sit for several minutes and then ignited the coals. I can … more