CORN FLAKE CRUMB BAKED CHICKEN

Posted on December 16th, 2018
TAMAR GENGER MA, RD for JoyofKosher 


This was my grandmother's recipe for breaded baked chicken, she called Southern "Fried" chicken, she dipped in oil, I dipped in egg whites. I added the honey for a little sweetness. It is very simple and reheats well.


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Crockpot Beef Barley Mushroom Soup Recipe

Posted on December 9th, 2018
BY LIZ RUEVEN for The Nosher on MyJewishLearning


This gently seasoned beef and barley mushroom soup is a cold weather classic. The simple ingredients come together to form a comforting, glistening and nutritious dish that will fill your home with aromas like what you remember from grandma’s kitchen.


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Jam-Filled Challah Doughnuts

Posted on December 2nd, 2018
From Bon Appetit

 

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

For Hanukkah, Michael Solomonov, chef at Zahav in Philadelphia, PA, makes these doughnuts. "One year my staff and I realized that with tweaking, our challah dough has all the characteristics of really good doughnut batter. Now this version inevitably makes an appearance on our Hanukkah menu at Zahav. When we fill them with fresh quince paste, it’s the classiest jelly doughnut." If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

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Cauliflower Latkes

Posted on November 25th, 2018
BY GIORA SHIMONI for The spruce Eats

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 
 


For a change from traditional Potato Pancakes, try these Cauliflower Latkes for Hanukkah, Passover, or as a side dish for winter meals. We also like to add steamed and mashed broccoli to the pancake batter. If you use a whole head of cauliflower and broccoli, just remember to double the rest of the ingredients. 

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A New African Tradition for Hanukkah

Posted on November 18th, 2018

This recipe is featured in Jvillage Network's Hanukkah Guide. For more articles, recipes, crafts, and ideas, visit here. 

 

By Joan Nathan for The New York Times
 

For Meskerem Gebreyohannes, all of the Jewish holidays bring doro wat, a luxurious chicken dish she makes with slowly cooked onions and a red chile sauce layered with flavors from the African spice trail.

Despite growing up in a Jewish family in Harar, a city in Ethiopia a few hours by car from Somalia, she never celebrated “modern” holidays like Hanukkah.
 

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