Monthly Archives: February 2015

Brisket is a breast cut of beef from the meat found over the ribs. Usually cut into two portions, the outer cut is called the “first” or “flat” but and the inner cut called the “point.” The flat cut is … Continue reading →

Yiddish for “little twists,” rugelach has its roots in the Jewish communities of Eastern Europe. With a buttery, crescent-shaped dough wrapped around sweet filling, the traditional Jewish pastry is enjoyed all year long, but is often associated with Hanukkah. As … Continue reading →

The tradition of frying food in oil during Hanukkah commemorates the miracle of the Menorah, when a day’s worth of lamp oil stayed lit for eight days. Among the best known foods celebrating the Festival of Lights is the latke. … Continue reading →