(New York Jewish Week) — New York City kitchens are notoriously small. Nonetheless, on Friday Congregation Rodeph Sholom on the Upper West Side unveiled a 35-foot-long challah that they and their ...

I'll admit it: I am not a baker. The level of precision and prep that baking so often requires doesn't always feel worth it to me, a tired person, especially considering I'm surrounded by excellent ...

Born and raised in Tel Aviv, chef Tom Aviv became a household name in Israel after winning "MasterChef Israel" in 2016, despite having no formal culinary training. He went on to open multiple ...

Baking and eating challah bread, which is typically round or braided and comes in loafs or rolls, is an important part of the Jewish tradition. Since biblical times, Jews have enjoyed it at their ...

While the Torah scrolls were saved, most of Pasadena Jewish Temple and Center’s other ceremonial objects burned in the Eaton ...

Diffident and self-conscious, Hannah Schifman hides behind a thicket of black curls. But ask her about her challah and she blooms with confidence, becoming, if not chatty, forthcoming. Why shouldn’t ...

Brushed with a honeyed egg wash and formed into a circle after braiding, this challah is perfect for Rosh Hashanah. Serve it with honey for dipping. In a medium bowl, or in the bowl of a stand mixer, ...

This article originally appeared on The Nosher. Challah baker Katharina Arrigoni lives in a town in northern Switzerland with 3,000 residents, none of whom — including Arrigoni – are Jewish. Entirely ...

Challah, like most bread, is fairly straightforward — flour, yeast, water, eggs, and maybe a few other ingredients, depending on your recipe. But as we’ve seen with the recent trend for fancily ...

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