A couple of years ago, just before Chanukah, I heard Akasha Richmond on KCRW describing how her kitchen manager had over-ordered Brussels sprouts (to the tune of 50 pounds).
The tradition of eating latkes during Chanukah is only half the story.
Every year before Chanukah rolls around in Israel, everyone gets very excited.
In some ways, I’m pretty traditional when it comes to my family’s Thanksgiving Day meal: I like to plan a lot of old-fashioned farmhouse food for the holiday.
I first tasted latkes for brunch at a trendy eatery on the Lower East Side about six years ago.
During the month of Kislev, which begins later this week, we celebrate Chanukah.
Jewish cuisine has always gotten a bad rap, and very often I hear the expression that “heavy Jewish food” is not healthy, but we have been cooking nutritious Jewish food for our family for as long as I can remember.
In Israel, we begin saying the prayer for rain at the start of the month of Cheshvan (saying the prayer starts later outside of Israel).
On Oct. 1, Horwich, founder of the 5-year-old Meal and a Spiel quasi-roving cooking school, hosted an event cheekily called “Sukkot for Goyim.” All of her ingredients were prepped in the kitchen, while a gracious seasonal table was set in a backyard sukkah at a private home in Beverly Hills.
Sukkot is such a beautiful holiday: eating outdoors, decorating the sukkah and enjoying the flavors of fall with family and friends.
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