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  1. Articles
    A shaping twist on the babka from Maggie Glezer A Blessing Of Bread The Many Rich Traditions Of Jewish Bread Baking Around The World This is the same babka formula we have visited before, in 2 new shapes. The first is babka as pan loaf. The dough gets rolled out to about 1/4" thick...
  2. Articles
    Maggie Glezer, Artisan Baking Across America The Breads The Bakers The Best Recipes of fame, is working on a new book. It's all about challah and other traditional Jewish breads. In advance of publication, I tried her challah recipe from this month's Fine Cooking magazine. A six...
  3. Articles
    By Becky Billingsley Nothing goes better with warm fall and winter soups than a hunk of freshly baked bread, and Challah is an often overlooked choice for non-Jewish home bakers. You don't have to be Jewish to understand the appeal of this soft and slightly sweet pull-apart bread. Challah...
  4. Articles
    How to Make Rugelach - Jim Berman In just about every deli, there is some form of cookie as dessert. In a New York deli, the black and white cookie is king. Where I grew up in Pittsburgh, the sesame seed cookie, halavah, was the packaged slab, almost perfunctory, next to the cash register...
  5. Articles
    I completed my doctorate degree at Yeshiva University in the Bronx. One of the things I remember most, (aside from the cost), was not the education, but the extraordinary matzo ball soup in the cafeteria. I never had lunch in the cafeteria without enjoying it. This was years before my...
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