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"Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup!"

Ingredients: eggs, challah, half-and-half...

"This is a classic French Chanukah dish, but is good for any holiday."

Ingredients: goose, fresh lemon juice...

"From The Jewish American Kitchen by Raymond Sokolov. I usually put my own twist on recipes I read, but not here - I never deviated from this recipe as turns out perfect each and every time. They can be frozen, either before or after frying. If they have been fried, defrost them before reheating in a 325 degree oven for about 20 minutes. These are perfect..."

Ingredients: cream cheese, farmer cheese...

"This is a kosher variant of Choucroute Garni that I have yet to try but that sounds tasty. Times are estimated and do not include cooking time for the corned beef. If you have difficulty locating juniper berries, you can get them from Penzey's Spices at www.penzeys.com. For the wine, I'd suggest using a dry Riesling or a Pinot Gris--something..."

Ingredients: fresh ground pepper, sausages...

"This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make.


The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”.

Note: You can make..."

Ingredients: bosc pears, eggs, margarine...

"Berches is the name for Challah in German and western Yiddish. This version is the traditional old-fashioned kind made with a minimal amount of fat and sugar and no eggs except in the glaze. It has a thin crispy crust and a chewy crumb with a plain but excellent flavor. Recipe time does not include proofing time."

Ingredients: cornmeal, egg yolks...

"This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time.

Makes enough dough for one pie crust.
This dough can be used to prepare the Tomato and Onion Tart (Gourmet Magazine)."

Ingredients: ice water, salt...