Challah in Judaism For observant Jews, challah, a slightly sweet, yeasted bread enriched with eggs, is enjoyed on Shabbat and during major holidays—except for Passover, when leavened bread is eschewed entirely. Practices around the baking, blessing, and eating of challah vary by religious denomination and individual family practice. As a fourth generation Reform Jew and a fourth generation born in California, I’m a bit fast and loose with the rules. Oh, and if you’re wondering why most recipes make two loaves of challah, the answer is religious in nature....

You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken hollandaise sauce, all at about the same time. No wonder I rarely eat Eggs Benedict unless I’m eating out, my brain is scrambled enough as it is in the morning without having to juggle in the kitchen. How to Make Eggs Benedict That said, if you know how to toast an English muffin, know how to cook bacon, and know how to poach eggs, then the only element that is not your standard fare is the hollandaise sauce, which is actually quite easy if you have a blender....

There are many thoughts on the best way to proof dough quickly, but the following trick is my favorite way, since it won’t overproof your dough, which can happen with other techniques. A Bowl of Steaming Water is the Key to Quickly Proofing Bread In the winter, when your house and kitchen are at a crisp temperature and you need a warm spot for your dough to rise, create a makeshift “proof box” by placing a bowl of steaming water inside your oven alongside your bowl of dough....

Two Ways to Toast Almonds There are two basic approaches to toasting almonds. You can pile them onto a baking sheet and toast them in the oven, a method that works well for a large volume of nuts. Alternatively, toast them in a skillet on the stove, which is my preferred method if I don’t want to wait for the oven to heat up or just need a small amount. Tips for Toasting Almonds Here are a few tips that may come in handy: Whether you’re toasting whole, sliced, or slivered almonds, the method is exactly the same....

Espiral Vinho Verde / Gaia, Portugal / Non-Vintage / 9% ABV Not sure what all that means? Allow me to break it down for you. First off, if you’ve yet to taste a Vinho Verde, prepare yourself for a real treat! This wine seemingly dances on your tongue. It is unapologetically bright and intensely refreshing, with the slightest fizz—the bubbles are akin to sparkling water and not as aggressive as those of champagne....

This soup is so hearty, it’s filling enough to enjoy as a standalone meal. Easy Tortilla Soup in the Instant Pot This soup is easy to make any time of day and have ready by dinnertime. Sauté onions and garlic, and then everything else goes into the pot, including raw chicken – no searing required! When you’re ready to eat, the boneless chicken tenders or thighs are easy to shred up and stir back in just before serving....

It never occurred to me that one could simply have meatballs with sauce until I wandered into a restaurant in San Francisco and ordered some Italian meatballs as an appetizer, or so I thought. To me, meatballs were small little things and three of them would have made a lovely starter for the more substantial entrée to follow. Hah! My eyes practically fell out of their sockets when the meatballs arrived....

Many beef stews include carrots and potatoes and this one’s no different. The potatoes not only add to the heartiness of the dish but the starch they contain also helps to thicken it. Use this recipe as a guide and adjust the heat and the spice to your liking. Enjoy! Burnt Sugar for the Win Another signature of Jamaican Stew Beef is the deep, rich color. This is sometimes achieved via the addition of browning sauce....

Pomegranate seeds show up in almost everything we make this time of year. On our breakfast cereal. In green salads (great with avocados). In quesadillas. (Corn tortillas, jack cheese, salsa, pomegranate seeds—awesome!) So when my friend Suzanne H served me some of her carrot salad with pomegranate seeds the other day, my thought was, but of course! This is just a playful take on a classic carrot salad, with a scattering of pomegranate seeds and craisins for pops of color and flavor, and some freshly squeezed lime juice and a little honey....

Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out. The one thing I do look forward to on my birthday is choosing what’s for dinner; it’s a family tradition....

Several months ago a commenter on this site, by the name of “El Cocinero Loco” (The Crazy Cook) left a detailed and delightful lasagna Bolognese recipe in the comments of one of our recipes. The recipe given was a little incomplete; I had to fill in the blanks by referring to a few cookbooks. But it sounded so good that we just had to try it. Yes it takes hours, and yes, it is worth it....

It makes a great lunch all by itself when you’re in the mood for a salad. It also pairs well with anything coming off the grill or with simple roast chicken if you want to serve it for dinner. I’ve included a Middle Eastern spice, perhaps unfamiliar, in the dressing: ground sumac. It’s totally optional and the recipe is just as delicious without it. I’ve been experimenting with spices from my local Middle Eastern market, and I wanted to share this one with you in case you stumble upon it....

The term London Broil has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore, butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round. How to Cook London Broil My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick....

It’s a great salsa to serve with chips for a gathering, and it’s terrific as a side to fish dishes such as halibut or salmon. And fish tacos? Mango salsa is perfect for fish tacos. What Does Mango Taste Like? The tropical flavor of mangoes creates a sweeter salsa than the traditional tomato-based version. When ripe, the taste of a mango can be similar to that of a ripe peach crossed with pineapple, and when added to salsa, it is particularly complementary to seafood....

Lovely in soups and stews, delicious roasted, parsnips also mash up beautifully with potatoes, as we have done here. Mashed parsnips are perfect as a side to pork chops, roast chicken, or beef short ribs. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste. Parsnip latkes with horseradish and dill from Deb of Smitten Kitchen Old Bay parsnip fries from Everyday Maven Potato and parsnip gratin from Chef John of Food Wishes

It must have been whatever happened to be in the kitchen of the campus house I lived in with five other girls during my junior year of college. Later, it was probably a knife from a knife set given to me as a wedding present. I don’t remember those knives because cooking wasn’t something I was invested in yet. It was something I did, when I needed to, with what I had on hand....