This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday. It’s especially nice when served plated individually and topped with the … more

Jerry has wonderful memories of davening with his father in Rabbi Landau’s shetible, in Flatbush, on the Yomim Tovim. Starting when he was a young boy … more

For many, the Yom Kippur break-fast is a bagels and schmear-filled inevitability — just add some lox, maybe some slices of tomato and orange juice, and everyone is … more

Autumn arrives with those short-lived delights of the season: crisp, juicy apples, cider, harvest fairs, and, of course, pumpkins. Apple season peaks around now, but there’s still time to pick … more

Way back in Medieval Germany, dumplings were a culinary innovation, only recently arrived from Asia. These were simple, doughy balls. They weren’t filled with meat, potatoes or cheese; they … more

Some people take great pride and pleasure in planning their Rosh Hashana menus for weeks or months in advance, chugging away at kugels and cakes and soup … more

When Susie Fishbein wrote her first “Kosher By Design” cookbook nearly 15 years ago, she saw an opening in the market for a book in the style of mainstream cooks like Ina Garten … more

Last week, I had the pleasure of attending a Hadassah dinner, honoring a dear friend (and former Jewish Star columnist), Miriam Bradman Abrahams … more

It was Sunday after Labor Day, and you know what that means. FOOTBALL is back! Football couldn’t come fast enough. The baseball season was torture for me this year. My Braves were not easy … more

This past weekend, my husband and I had the privilege of dog-sitting for my granddog Murphy. This time, Murphy’s parents (my daughter and son-in-law) weren’t here; they were off to a … more