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Judy Zeidler

Judy Zeidler

Cooking with wine for Passover

Wine is an important part of the observance of Passover — at least four cups are poured during the seder service. I’m sure we all have noticed how our wine tastes have changed since childhood, when only the sweet, syrupy wines were available.

Eight chefs’ new Chanukah delights, one for each night

This year, Chanukah and Thanksgiving coincide: Chanukah is celebrated for eight days by candle-lighting, gift exchanges and eating foods fried in oil, an ancient custom, commemorating a miraculous event at the Temple in Jerusalem, while the Thanksgiving meal reminds us of our American heritage.

Let them dat (honey) cake

Rosh Hashanah, the Jewish New Year, is considered a High Holy Day, but it’s also a happy holiday, full of hope and optimism.

Empty nest, full fridge

My son Paul and his wife, Amber, were the original baby boomers, graduating from college in the ’80s, getting married and raising four children.

Shavuot inspires dairy recipes

Shavuot celebrates the receiving of the Ten Commandments and the arrival of the spring harvest. But, for food lovers, it is noted for the array of dairy foods that are served — delicious combinations of cheese, sour cream, milk and eggs. Also in abundance are “stuffed” foods, such as blintzes with cheese fillings.

Recipes: The art of Passover baking

Passover, the Festival of Freedom — also known as the Festival of Unleavened Bread — is celebrated for eight days. Over the centuries, Jewish cooks have produced a rich array of foods for the Passover holiday, and desserts are an especially important course of the meal.

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