Food

I happen to think “Leslie Wunderman” would’ve been a fine stage name, conjuring up images of a sort of Jewish Wonderwoman, but I guess ‘90s pop star Taylor Dayne didn’t agree.

It’s that time of year again when food blogs and websites are filled with recipes for latkes and other fried delicacies for Hanukkah, and kitchens (along with the cooks!) begin to smell of all thin

I have an affinity for baked goods, both savory and sweet, that runs deep.

Due to the proliferation of food blogs and cooking websites with thousands of recipes at our fingertips, some folks question the need for cookbooks at all. I am not one of them.

As far as underrated vegetables go, cabbage is near the top of the list. People generally don't rhapsodize over cabbage like they do for fresh sweet corn or a juicy red tomato.

For most of us, the break fast meal following Yom Kippur evokes images of bagels and cream cheese, coffee cake, blintzes and noodle kugel.

Even before Rosh Hashanah was over this year, my mind turned to what I should make for Yom Kippur.

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.