Trying to recreate a recipe for a treat my mother remembered from her childhood in Leningrad
Gluten-free? Marzipan? Tomato and basil? Rainbow? Challah bakers are taking the Friday-night staple to new places.
Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.
A Jewish women’s ritual gets its guy on
Hadas Meir found her spiritual calling as a baker. Now she hosts workshops about Judaism and bread.
Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating
