January 18, 2019

Yamit Behar Wood

As we enter the darkness and chill of winter — cholent or hamin, dafina or schalet — as it always has been, this is one dish that will perfume the house on Shabbat
I was a snob about shakshuka superiority — until I moved to Jaffa, Israel’s home of shakshuka — where I discovered that I’d been had. 
Cooking is simultaneously primal and sweet — it’s a reminder of romance and our basic needs, but it also brings forth memories of our mothers. 
While baking challah, Yamit Behar Wood accidentally created the best Jewish food crossover: challah sufganiyot. Get the recipe here.
After making hundreds of cakes and pies, pounds of stuffing, zillions of biscuits and rolls and gallons of gravy for customers for
Of all the pies I bake for my customers, it’s apple pie that carries with it a money-back guarantee to bring people to tears of joy.
I’ve loved being in the kitchen since childhood. I had a slew of aunts who cooked and a mother who always had something pickling,
To say that the shooting at the Pittsburgh synagogue on Oct. 27 was heartbreaking and frightening is a great understatement.
One of the best ways to get insight into a culture is through its street food. And currently here in Kampala, Uganda, what you discover
It’s deep autumn, and if you made it through this past summer and the Jewish holidays relatively unscathed, good for you.
I got a little insight into “Israeli happiness” while eating the best French toast I’ve ever had, at Kirsh Bakery and Kitchen
The food landscape abounds with various categories of purveyors, ranging from trendy to hipster to traditional
Wise baking words this High Holy Days: Take a page out of the French playbook and make a simple dessert or, better yet, buy one.
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