Photo Credit: Saraizel Senderovits When Chanie asked me to write about oatmeal cookies this month, I was a bit stumped. Soon after starting this column, I came up with an oatmeal cookie that was really well received… So what could I do different this time? When I mentioned the assignment to my talented photographer Saraizel,
Ahhh, Chanukah, the season of fried everything! With eight days and nights to sample every flavor of doughnut, at some point you too may be ready for a change. And while I’m not giving up on doughnuts just yet, I was looking for a lighter option. For many years I’ve been seeing different versions of
Photo Credit: Saraizel Senderovits When I got married, my sister presented me with a box of recipes that she had gathered from my family members. Included was a marble cake from my sister-in-law Raizy. This marble cake has been a favorite for over 20 years. It’s simple to make — no separating eggs! — uses
Photo Credit: Saraizel Senderovits I’ve been making Estee Kafra’s water challah exclusively for the last few years. It’s light, airy, and has never failed me. In an effort to eat healthier, however, I wanted to try switching to spelt challah. I figured I’d start with the same recipe and tweak it as needed — but
Photo Credit: Saraizel Senderovits Oh, the joy of finding the perfect Pesach cake!This one is simple tomake and holds up beautifully. Instead of finding a variety of successful recipes, I prefer to work with one basic recipe and change up the flavors. YIELDS 1 TUBE PAN 7 eggs, separated,room temperature 1 whole egg, room temperature
Photo Credit: Saraizel Senderovits Purim is coming, and — following our age-old tradition — we will be eating hamantaschen. Now, while hamantaschen have not gone out of style, prune and poppy filling just may have. Today you can find hamantaschen in more flavors than Baskin-Robbins’ ice cream! If there’s a flavor you can dream of,
