For many New Orleanians, the best source for Jewish holiday cooking is their own kitchen. For Rosh Hashana or Yom Kippur, however, there are a growing number of stores and restaurants offering kugel, ...

Six-strand braid (see photos above): This, incredibly, is easier than it seems. Cut dough for one loaf into 6 pieces and roll into ropes about 12 inches long, thick in center with tapered ends. Line ...

The good smells of baking challah and the sweet golden braided bread emerging from the oven have distinguished the Jewish Sabbath in a long-kept tradition. During the High Holy Days, starting with the ...

Aykroyd isn’t the only person who feels this way. The actor and former “Saturday Night Live” star is one of many fans of challah, the braided egg bread that has its roots in Jewish kitchens but also ...

Challah comes in many forms, and when preparing for Rosh Hashanah, Jewish cooks often follow the custom of their ancestors by adding raisins to their golden round holiday loaves. The practice ...

They sit atop the bakery shelf, their yeasty aroma and glossy braided contours wooing passersby with the promise of sweet, eggy carbohydrate heaven. Challah may be the quintessential Jewish bread, ...

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 ...

Just about every Friday, on the eve of Shabbat, I make challah, the Jewish enriched, braided bread. I make it so often, the process has become a kitchen dance where I’m guided by muscle memory. I know ...